Cauliflower Curry | The Cozy Apron

Name: Cauliflower Curry | The Cozy Apron
Ingredients: 3 tablespoons ghee, or coconut oil; 1 large onion, quartered and sliced; Salt; Black pepper; 2 teaspoons yellow curry powder; 1 teaspoon turmeric; 1/2 teaspoon garam masala; 1/8 teaspoon ground white pepper; 6 cloves garlic, pressed through garlic press; 1 teaspoon freshly-grated ginger; 2 russet potatoes (about 1 pound), peeled and diced into medium-small cubes; 2 medium carrots, peeled and sliced to medium thickness; 1 can (15 ounce) chickpeas (garbanzo beans), drained and rinsed; 2 cups vegetable stock; 1 1/2 pounds cauliflower florets (24 ounces); 1/2 cup coconut cream (not milk), the thick creamy part at the top of the can, melted; 1 tablespoon agave or honey; Cilantro leaves, for garnish; Crushed cashews, sriracha sauce, optional garnishes; Rice and/or naan, to serve on the side

"This cauliflower curry kissed with coconut cream is fragrant and warming, and makes for a deliciously comforting vegetarian meal!..."

INGREDIENTS

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3 tablespoons ghee, or coconut oil

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1 large onion, quartered and sliced

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Salt

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Black pepper

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2 teaspoons yellow curry powder

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1 teaspoon turmeric

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1/2 teaspoon garam masala

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1/8 teaspoon ground white pepper

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6 cloves garlic, pressed through garlic press

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1 teaspoon freshly-grated ginger

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2 russet potatoes (about 1 pound), peeled and diced into medium-small cubes

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2 medium carrots, peeled and sliced to medium thickness

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1 can (15 ounce) chickpeas (garbanzo beans), drained and rinsed

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2 cups vegetable stock

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1 1/2 pounds cauliflower florets (24 ounces)

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1/2 cup coconut cream (not milk), the thick creamy part at the top of the can, melted

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1 tablespoon agave or honey

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Cilantro leaves, for garnish

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Crushed cashews, sriracha sauce, optional garnishes

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Rice and/or naan, to serve on the side

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