Vegan "Butter" Curry

Me and my boyfriend ADORE curries, but I have been trying to incorporate more vegetarian and vegan options into our weekly menu planning. Y'all this recipe is absolutely incredible! Seriously, even your meat lovers will not miss the absence of protein.

Vegan “Butter” Curry

Serves: 4

Ingredients

For the cauliflower: 2 cauliflower head, broken into small florets 2 tsp turmeric 2 tsp salt Juice and zest of a 2 lemons 2 tsp ground cardamom 1 tsp black pepper 2 tbsp coconut oil, melted

For the vegan makhani sauce: 2 tbsp coconut oil 1 tsp ground cinnamon 3 tbsp ground almonds 1 poblano pepper, roasted and diced 2 tbsp freshly-grated ginger 4 cloves garlic, minced 3-4 fresh bay leaves 2 tbsp ground coriander 2 tsp turmeric

2 tbsp garam masala 28 ounce tomato puree 1-2 tsp salt (to taste) 3 tsp sugar

14 oz coconut cream Fresh cilantro, chopped to garnish

Half a cup fresh peas (can use frozen)

* Serve on Basmati rice

1. Pre-heat the oven to 350F.

2. Place the cauliflower in a large roasting tray. In a bowl, combine the coconut oil, turmeric, black pepper, cardamom, salt, lemon juice and zest. Drizzle the mixture over the cauliflower, and mix to evenly coat.

3. Roast the cauliflower for 25 minutes.

4. While the cauliflower cooks, make the sauce. Heat the coconut oil in a large, heavy based non-stick pan. Add the cinnamon, diced hablano pepper, garlic, ginger, ground almonds and bay leaves. Sauté for a minute.

5. Next, add tomato puree, turmeric, ground coriander, garam masala, salt, and sugar. Bring to the boil. Simmer on low for 15 minutes, covered.

6. Take the cauliflower out of the oven.

7. Remove bay leaves. Add coconut cream and stir.

8. Add in the peas and cauliflower. Stir and place the lid back on. Simmer on a low heat for an additional 10 minutes. Check the seasoning, adding more salt if needed. Ladle into a big serving bowl. Garnish with chopped cilantro. Serve with rice.