Cauliflower, White Bean & Coconut Curry
4
peopleServes
15
minutesPreparation Time
15
minutes Stove TopCooking Time
Ingredients
- 1 tbsp (20 mL) olive oil
- 1 1/2 cups vegetable stock
- 1 onion, cut into thin wedges
- 2 tbsp KEEN'S Traditional Curry Powder
- 1 garlic clove, finely chopped
- 1 tsp McCormick Ginger Ground
- 1 small head cauliflower, cut into florets
- 1 x 400 g can cannellini beans, rinsed & drained
- 1 x 270 mL can coconut milk
- 250g punnet cherry tomatoes, halved
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- To Serve
- cooked rice
- 1/4 cup chopped coriander leaves
Directions
- Heat oil in a large sauce pan over medium heat, add onion and cook for 3-5 minutes or until softened. Add KEEN’S Curry Powder, garlic, McCormick Ginger Ground and cauliflower and cook stirring until spices are fragrant.
- Add stock and beans, bring to the boil. Reduce heat and simmer for 5 minutes or until cauliflower is tender. Stir in coconut milk and tomatoes season to taste with McCormick Sea Salt and Black Pepper and cook for 2 minutes or until heated through, serve with cooked basmati rice and coriander.
Recipe Tip
This is a great base curry to substitute ingredients and add to. Try substituting chick peas with cannellini beans and cauliflower with pumpkin.
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