Coconut Curry With Cauliflower [Vegan]

Packed with flavor, this Indian coconut curry is a spicy and rich dish that provides hefty sustenance. The spices are balanced out by coconut milk, and the cauliflower adds a nice texture to the entrée. Serve with brown rice, or make a big batch for easy-to-grab lunches throughout your week.

INGREDIENTS

• 2 tablespoons of olive oil
• 1 1/2 teaspoons of fennel seeds
• 1 onion, diced
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon curry
• A pinch of ground cayenne pepper
• Salt
• Pepper
• 1 head of cauliflower, washed and cut into florets
• 1 28-ounce can of chopped tomatoes
• 1 13.5-ounce can of full-fat coconut milk
• 1 cup of water
• Brown rice
• Cilantro, for garnish

PREPARATION

1. Step 1 : Add olive oil into a heavy stock pot over medium heat. Once hot, add your fennel seeds to toast. Stirring often until browned. Then add your onion and spices.
2. Step 2 : Add your cauliflower, tomatoes, coconut milk, and water. Stir and place over a small burner over low heat. Cover and let simmer. Stir occasionally. Taste test and adjust spices, as well as salt and pepper. Let simmer for a while, about 20 minutes.
3. Step 3 : In the meantime, make one cup of rice, according to package details. When ready to serve, place a bed of cooked rice on the bottom and then add the curry cauliflower mixture over top and garnish with fresh cilantro.