@laurenehealth

Bondi Beach NSW 2026, Australia

©2019 by Lauren Eardley Health & Wellness

Vegan Cauliflower Curry

Jon Doe

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Prep Time: 10 Mins | Cook Time: 35 mins | Total Time: 45 mins

Serves 6

Ingredients

  • 2 Tbsp. oil, such as coconut or olive

  • 2 stalks celery, thinly sliced

  • 1/2 tsp. powdered coriander

  • 1/2 tsp. powdered cumin

  • 1/2 tsp. powdered ginger

  • 1/2 tsp. powdered turmeric

  • 1/4 tsp. red pepper flakes

  • 1 cauliflower, about 1 1/2 pounds, cut into bite size pieces

  • 1 zucchini, halved lengthwise, then sliced into half moons about 1/2 inch thick

  • 3 tomatoes, diced

  • 1 tsp. salt

  • 2 cups water or vegetable broth

  • 2 handfuls baby spinach leaves

  • 2 Tbsp. fresh coriander, finely minced

  • 1 lemon cut into wedges

  • Coconut cream (optional)

Instructions:

  1. In a cooking pot or large skillet, heat oil over medium heat.

  2. Add sliced celery, saute about 5 minutes.

  3. Next add the powdered spices, coriander, cumin, ginger, turmeric and the red pepper flakes, stir to combine and saute until spices are fragrant, about 1 minute.

  4. Now add the cauliflower pieces, zucchini half moons, diced tomatoes, salt and water or broth.

  5. Bring to a boil over high heat, then reduce heat to medium low, cover and simmer until cauliflower is tender, about  20 minutes.

  6. Uncover, add spinach and simmer for another 3 to 4 minutes. Season to taste with additional salt and pepper if needed.

  7. Garnish curry with a sprinkling of finely minced coriander. Serve with lemon wedges and a few dollops of coconut cream (optional).