All the savory, warming flavor of your favorite takeout spot, but made from scratch in your own kitchen! Hearty enough that no one will even know it’s vegan, and with spice you can tweak to include the most (and least) adventurous eaters in your family, this coconut curry is a snap to make and an instant favorite.
Active Time: 20 minutes
Total Time: 30 minutes
What You GetCauliflower florets
What You’ll NeedOil
Step 1: Slice the green onion into thin rounds, keeping white and green parts separate. Heat a splash of oil in a large pot with a lid over medium heat and sauté the white parts of the onion for about 1 minute, until slightly softened.
Step 2: Add a generous tablespoon of the curry paste and cook for about 20 seconds, then add the coconut milk, cauliflower, and a pinch of sugar. Reduce heat to low, cover, and cook for about 20 minutes until the cauliflower is tender enough to pierce with a fork. Stir occasionally and add a splash of water if the curry seems too thick or dry. Season with salt to taste, adding more curry paste if you like a stronger or spicier curry flavor.
Step 3: Halve and slice the jalapeño, and roughly chop a handful of almonds. Warm the naan either in the toaster or in a dry frying pan over low heat, turning as needed until hot.
Step 4: Serve the curry with a few cilantro leaves, some almonds, the reserved green onion, and (if you like it spicy) some sliced chile over the top.
Contains: tree nuts, wheat.