Smoky Paprika Cauliflower Curry

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 head cauliflower, cut into florets
• 1/2 cup vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, ginger, cumin, smoked paprika, and turmeric, cooking for 1 minute.
3. 3 Add diced tomatoes (with their juice), coconut milk, cauliflower florets, vegetable broth, salt, and black pepper.
4. 4 Bring to a simmer and cook, covered, for 15 minutes until cauliflower is tender.
5. 5 Stir in lime juice and adjust seasoning if needed.
6. 6 Sprinkle with fresh cilantro before serving.

Equipment

• Large skillet with lid

Variations

• Add chickpeas for extra protein.
• Stir in spinach for an extra layer of greens.

Substitutions

• Use vegetable oil instead of olive oil if preferred.
• Substitute almond milk for a lighter coconut milk alternative.

Pairings

• Basmati rice
• Naan bread
• Cucumber salad

Nutrition

Tips

• For a spicier kick, add a pinch of cayenne pepper with the spices.
• Serve with a dollop of plain yogurt for added creaminess.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of broth to restore consistency.

Serving Suggestions

• Serve with steamed basmati rice and a side of warm naan.
• Pairs wonderfully with a crisp cucumber salad.

FAQ