Ingredients
2 tablespoons
olive oil (to coat bottom of large saute pan) 1
large red onion (finely chopped) 2 cloves
garlic (peeled and minced) 1
head of cauliflower (roughly chopped) 1
(14 oz) can full fat coconut milk 1 tablespoon
curry paste 1⁄4 teaspoon
saltYields:
Additional Notes
Curry paste can be found in the Asian aisle of most supermarkets.
Instructions
Heat olive oil in a large saute pan over medium heat. Saute onion and ginger until softened, then add garlic and continue cooking until fragrant. Add cauliflower and saute another 5 mins. Stir in coconut milk, curry paste and salt. Cover and simmer 15 mins to allow flavors to infuse and the cauliflower to soften. (Recipe♦344)