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Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
Add the chopped onion, ginger, and garlic to the pan. Sauté until the onion becomes translucent, about 5 minutes.
Stir in the ground coriander, turmeric powder, and cayenne pepper. Cook for 1 minute to release the aromas.
Add the cauliflower florets to the pan and stir well to coat them with the spices. Cook for 5 minutes, stirring occasionally.
Pour in the diced tomatoes and coconut milk. Mix well and bring the mixture to a gentle simmer.
Cover the pan and let the curry cook for about 15 minutes, or until the cauliflower is tender.
Season the curry with sea salt and black pepper. Stir in the chopped cilantro before serving.

Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
Add the chopped onion, ginger, and garlic to the pan. Sauté until the onion becomes translucent, about 5 minutes.
Stir in the ground coriander, turmeric powder, and cayenne pepper. Cook for 1 minute to release the aromas.
Add the cauliflower florets to the pan and stir well to coat them with the spices. Cook for 5 minutes, stirring occasionally.
Pour in the diced tomatoes and coconut milk. Mix well and bring the mixture to a gentle simmer.
Cover the pan and let the curry cook for about 15 minutes, or until the cauliflower is tender.
Season the curry with sea salt and black pepper. Stir in the chopped cilantro before serving.