one pot vegan cauliflower curry — tales of grit & grace

I feel like there are two types of people in this world: those who are great at remembering names, and those who have to meet a person sixteen times before it sticks. I definitely fall in the second category. In fact, I can vividly remember the one and only time I met someone and his name stuck, and, despite the fact that I should be at least mildly embarrassed by this, it was only because he shared a name with my favorite actor. Keiko was a Bulgarian waiter at this local Indian food joint my friend and I would frequent forever and a half ago. We always opted for the buffet, so he didn’t have much to do for us, but he liked us, so he’d spend any time between other tables in our company. Perhaps it was because we ended up with a decent beer tab, or it could’ve been that my friend was also a foreigner, or maybe it’s just because we laughed a lot and invited him to join in on it. Whatever the reason, though, I can never eat curry without thinking of him.

side note: For those of you who don’t know, Keiko is the Orca who played Willy in Free Willy - that mid-90s movie about a kid who tries to free a killer whale from an aquarium.

The one I have for you here probably lines up more with Thai Curry than Indian, but it does the job of any curry: provides a punch of flavor in a nutritious, warming bowl of comfort food that you can share with those you love to laugh and toast beers with most. And equally as exciting is that it’s a snap to throw together. If you’re not me, you won’t make a giant mess of your kitchen with the prep, and you can really use any veggies you like in it. I like it on its own, but you could certainly make a batch of rice or millet to serve it with. If you try it (or have a version you love), let us know what you think!

vegan one pot cauliflower curry
serves 4-6

1/4 cup vegetable broth
3 green onions, white and green parts, thinly sliced
1/3 cup chopped fresh cilantro
1 1/2 Tbs good quality curry powder
1/4 tsp crushed red pepper
1/4 cup golden raisins
1 large head of cauliflower, chopped
1 13.5 oz can coconut milk, regular or light
1 cup frozen sweet peas
1/4 tsp sea salt, plus more to taste
1/4 tsp fresh ground black pepper
1/3 cup toasted pumpkin seeds, for garnish

1) In a large pot, over medium heat, sauté the green onions, cilantro, raisins, curry powder, and crushed red pepper in the vegetable broth for 3-4 minutes. Add the chopped cauliflower and sauté another 5 minutes.

2) Add the coconut milk, sea salt, and fresh ground black pepper. Reduce heat to medium-low, cover the pot, and continue simmering for another 15 minutes, or until the cauliflower is fork tender.
3) Stir in the frozen sweet peas, and cook another 1-2 minutes (enough time to heat them up). Taste and adjust for seasoning. Divide among dishes and top with a sprinkle of toasted pumpkin seeds. Enjoy!

one pot vegan cauliflower curry — one pot cauliflower curry

comfort food you can share with the friends you love most

notes: You can serve this on its own or on a bed of millet or brown rice. I keep it simple with cauliflower and sweet peas, but feel free to add broccoli, red bell pepper, or any of your favorite veggies.

vegan one pot cauliflower curry
serves 4-6

1/4 cup vegetable broth
3 green onions, white and green parts, thinly sliced
1/3 cup chopped fresh cilantro
1 1/2 Tbs good quality curry powder
1/4 tsp crushed red pepper
1/4 cup golden raisins
1 large head of cauliflower, chopped
1 13.5 oz can coconut milk, regular or light
1 cup frozen sweet peas
1/4 tsp sea salt, plus more to taste
1/4 tsp fresh ground black pepper
1/3 cup toasted pumpkin seeds, for garnish

1) In a large pot, over medium heat, sauté the green onions, cilantro, raisins, curry powder, and crushed red pepper in the vegetable broth for 3-4 minutes. Add the chopped cauliflower and sauté another 5 minutes.
2) Add the coconut milk, sea salt, and fresh ground black pepper. Reduce heat to medium-low, cover the pot, and continue simmering for another 15 minutes, or until the cauliflower is fork tender.
3) Stir in the frozen sweet peas, and cook another 1-2 minutes (enough time to heat them up). Taste and adjust for seasoning. Divide among dishes and top with a sprinkle of toasted pumpkin seeds. Enjoy!

notes: You can serve this on its own or on a bed of millet or brown rice. I keep it simple with cauliflower and sweet peas, but feel free to add broccoli, red bell pepper, or any of your favorite veggies.