Creamy Vegan Cauliflower Curry

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 onion (diced)

1 head cauliflower (broken into florets)

1 red bell pepper (diced)

4 cloves garlic (minced)

1 tsp salt

2 tbsp curry powder

1 tbsp garam masala

1 tsp ground ginger

1 tsp turmeric

2 tbsp tomato paste (heaping)

1 1/2 cups vegetable broth

15 oz coconut milk (1 can)

1 cup extra firm tofu (chopped)

1 cup frozen peas

4 cups curly kale (chopped)

Directions

Add the onion, cauliflower, bell pepper, and garlic to a pan over medium heat. Sauté until softened slightly, approximately 3 minutes.

Add the spices and sauté for an additional few minutes until fragrant.

Stir in the tomato paste, vegetable broth, and coconut milk. Stir. Bring to a boil and add the tofu. Cover, reduce heat, and simmer for 10 minutes until the cauliflower is tender.

Add peas and kale. Stir until the kale is wilted. Garnish with fresh cilantro and peanuts.