We’re now Atoria’s Family Bakery.
New logo! New name! New bag! New website!


Vegan Coconut Curry
Print

Vegan Coconut Curry

Description

This vegan coconut curry combines cauliflower and almonds on our Naan to create a meal so delicious, you won’t believe it’s healthy.

  • Author: californialavash

Ingredients

  • 2 sheets Atoria’s Family Bakery Naan
  • Cauliflower florets
  • 1 green onion
  • 1 tablespoon curry paste
  • Coconut milk
  • 1 sprig Cilantro
  • Toasted almonds
  • 1 Jalapeño
  • 1 tbsp oil
  • Salt
  • Sugar

Directions

  1. Slice the green onion into thin rounds, keeping white and green parts separate.
  2. Heat a splash of oil in a large pot with a lid over medium heat and saute the white parts of the onion for about 1 minute, until slightly softened.
  3. Add a generous tbsp. of the curry paste and cook for about 20 seconds, then add the coconut milk, cauliflower, and a pinch of sugar.
  4. Reduce heat to low, cover, and cook for about 20 minutes until the cauliflower is tender enough to pierce with a fork. Stir occasionally and add a splash of water if the curry seems too thick or dry. Season with salt to taste, adding more curry paste if you like a stronger or spicier curry flavor.
  5. Halve and slice the jalapeño, and roughly chop a handful of almonds. Warm the Naan either in the toaster or in a dry frying pan over low heat, turning as needed until hot.
  6. Serve the curry with a few cilantro leaves, some almonds, the reserved green onion, and (if you like it spicy) some sliced chile over the top.

Nutrition

  • Serving Size: 3
Vegan Coconut Curry

In this recipe:

Naan Traditional »

gotop