• 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp yellow curry powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 (14oz) can diced tomatoes
  • 3 (14oz) cans coconut milk
  • 1 large head of cauliflower, cut into large florets
  • cilantro (otpional)
  • naan (optional)
  • rice (optional)


In a 5qt (or medium sized pot) heat olive oil over medium heat. Add in onions and saute until translucent. Add in garlic and ginger and continue sautéing until fragrant, about 1-2 minutes. Add in curry powder, cinnamon, cumin and diced tomatoes and stir until combined with the onion mixture.
Slowly stir in coconut milk and bring to a simmer. Allow to simmer for 5 minutes, stirring often. Using an immersion blender, blend the base of the curry until smooth. Alternatively, remove from heat and transfer to a blender, blending until smooth. Bring the soup back to a low simmer and add in cauliflower. Simmer cauliflower until fork tender, about 20 minutes.
Serve over rice with with fresh cilantro and warm naan.