SafePlates

Ingredients

• 1 large cauliflower, cut into florets (about 1.5 lbs or 680 grams)
• 1 can of coconut milk, full-fat recommended for creaminess (14 oz or 400 ml)
• 2 tablespoons of vegetable oil (30 ml)
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 inch piece of ginger, grated (about 2.5 cm)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• Optional additional vegetables: 1/2 cup of carrots, sliced (about 64 grams); 1/2 cup of peas (about 64 grams)
• 2 tablespoons of curry powder (30 ml), adjust according to taste for milder flavors
• 1 teaspoon of turmeric (5 ml)
• 1 teaspoon of cumin (5 ml)
• 1/2 teaspoon of red chili flakes (2.5 ml), adjust to taste
• Salt to taste
• Fresh cilantro, chopped for garnish, or substitute with parsley or mint if preferred
• 1 lime, cut into wedges
• Cooked rice or naan bread, for serving
• Optional: Serve with a side salad or yogurt-based raita for a balanced meal

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onions are translucent and fragrant, about 5 minutes.
2. Add the red and green bell peppers, and optional vegetables like carrots and peas to the pan, and cook for another 5 minutes until they start to soften.
3. Stir in the curry powder, turmeric, cumin, and red chili flakes, cooking for another minute until the spices are well combined and aromatic.
4. Add the cauliflower florets to the pan, mixing well to ensure they are coated with the spice mixture. Cook for about 3 minutes, stirring occasionally.
5. Pour in the coconut milk and bring the mixture to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the cauliflower and other vegetables are tender and the curry has thickened.
6. Season with salt to taste. Serve the curry hot, garnished with fresh cilantro (or parsley/mint) and lime wedges on the side. Accompany with cooked rice or warm naan bread, and consider a side salad or raita for a more balanced meal.