This vegan cauliflower curry is hearty, nutritious, and comes together in just 45 minutes! Serve with coconut rice or garlic naan bread.
1large head of cauliflower (roughly 2 lbs)trimmed
¾lbYukon gold potatoes
1-inchpiecefresh ginger rootpeeled and finely grated
pinchdried red pepper flakes
2star anise podsoptional
1(28 oz) canchopped tomatoes
1(15 oz) canchickpeasdrained and rinsed
2cups (480 mL)vegetable brothor substitute with water
¾cup (180 mL)light or full-fat coconut milk
large bunch of fresh cilantrochopped
freshly ground pepper
Cut the cauliflower into medium-sized florets. Chop the potatoes into ¾-inch chunks. Place cauliflower and potatoes in a large soup pot and fill with cold water. Season the water heavily with salt. Bring to a rolling boil over the stove. Remove from the heat and drain into a large colander. Set the colander over the pot to keep warm while you prepare the remaining ingredients.
Heat the oil in a large, heavy pot. Add the onions, garlic, and ginger, and saute, stirring every few minutes, for about 8 to 10 minutes, or until the onions are very soft and translucent. Adjust heat if necessary.
Add the ground coriander, cumin, cardamom, red pepper flakes, star anise, and a generous pinch of salt and pepper. Cook, stirring frequently, for 2 to 3 minutes, or until very fragrant. Add the tomatoes with their juices and drained chickpeas, and stir mixture together. Add the drained cauliflower and potatoes, and vegetable broth (or water, if using) to the pot. The liquid should almost reach the top of the vegetable mixture. Bring to a low simmer. Simmer the mixture for 10 minutes, stirring gently. until the cauliflower and potatoes are fork tender.
Stir in the garam masala and coconut milk, simmer for an additional 10 minutes, and season to taste with salt and pepper. This dish requires a heavy hand of seasoning. Finish the soup by sprinkling and stirring in ½ to ¾ cup roughly chopped cilantro. Serve with rice and naan.