1 Tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 Tbsp fresh ginger, minced
3 Tbsp yellow curry powder
2 tsp cinnamon
2 tsp cumin
2 tsp sea salt
1 (14oz) can diced tomatoes
3 (14oz) cans coconut milk, unsweetened
1 large head of cauliflower, cut into bite-sized florets
In a 5-quart (or medium-sized stock pot) heat olive oil over medium heat. Add onions and sauté until translucent, about 5 minutes. Add the garlic and ginger and continue sautéing until fragrant, about 1 minute.
Stir in the curry powder, cinnamon, cumin, salt and tomatoes, then stir in coconut milk and bring the pot to a boil. Simmer for 5 minutes, stirring often
Remove from heat, transfer the curry to a blender, blending until smooth.
Return the pot to a boil and add the cauliflower florets. Simmer until the cauliflower is fork-tender, about 15 minutes.
Serve over rice with with fresh coriander and warm naan.
Recipe by The Modern Proper