


Vegan Cauliflower Curry
π Jessica Hensel
Updated 12/5/2022

Ingredients
- Olive oil (about 2 T)
- 4 cloves garlic OR 2 t garlic powder
- 1 1β2 inch piece of ginger OR 1 T ground ginger
- 1 yellow onion
- 1 head cauliflower
- 3 cups spinach
- 2 t coriander
- 1β2 t paprika
- 1β2 t turmeric
- 1β2 t cumin
- 1β2 t chili powder
- 7.5 oz (1β2 a can) of pumpkin puree
- 2 cups coconut milk
- Salt and pepper to taste
- 1 t red pepper flakes (optional)
Directions
- Cut the garlic and ginger into small slices. Cook them in a pan in olive oil until they brown. Then remove the ginger and garlic, leaving the flavored oil on the pan.
- Dice and cook the onion on the pan as you cut up the cauliflower. Then add the cauliflower and spinach to the pan with the onions and cook until soft.
- Mix the spices (coriander, paprika, turmeric, cumin, chili powder) into the pumpkin puree.
- Mix in the coconut milk.
- Add the blended mixture to the pan. Cover and cook until a lot of the water in the coconut milk boils off and the pumpkin mixture is thick (about 30 minutes).

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