Basil Coconut Curry with Garam Masala Roasted Veggies
Hi guys and gals! Are you new here? Newly vegan? Exploring plants a little bit more? Terrified of never eating cheese again? I’ve been there! Take a deep breath and buckle in! Here’s one of my biggest pieces of advice-whether you’re a seasoned veg-head or you’re just plant based-curious: Don’t throw out all those cookbooks and pinterest recipes with meat! USE THEM. Scour though them, find your favorites, and pledge to reinvent them so you can still enjoy all the FLAVOR you love, without all the other stuff that’s not so great for you.
A while ago I noticed on Pinterest that you could cater your search to ONLY show you pins/recipes of vegan food or with certain key words/phrases. I definitely understand how some could want this and would prefer it! I totally get it. BUT…I noticed it kind of stunted my creativity. I was missing all the inspiration that meat recipes were providing. This recipe is the perfect example. I saw a Pin for Basil Chicken Coconut Curry and in my mind it translated to: “Basil Coconut Curry with Garam Masala Roasted Veggies”. Because I love cauliflower and it’s a fiber-packed, filling, sub for chicken!
So I could have kept scrolling…but then I wouldn’t have come up with this drool-worthy dish that hit all the right spots! And this has been true for SO many recipes of mine. My dad’s delicious Chicken Salad Sandwich? Just use cauliflower! In fact, I’ve gone on about this before with my Thai Peanut Cauliflower Wings and my Buffalo Cauliflower Mac N’ Cheese!
Trust me—I wouldn’t name my blog after this vegetable if it wasn’t totally worth it! Try this delicious curry recipe and tell me what you think on social media! Tag me @cashewsandcauliflower #cashewsandcauliflower.
Basil Coconut Curry with Garam Masala Roasted Veggies
Alix | September
- prep time: 15 Minutes
- cook time: 30 Minutes
- total time: 45 Minutes
Servings: 4
Ingredients:
- 1 Large Head Cauliflower, cut into florets
- 2 Medium Sweet Potato, peeled and cubed
- 3 Cloves of Garlic, minced
- 2 tsp Fresh Ginger, minced
- 1/2 Large Onion, diced
- 2 Jalapenos, ribs and seeds removed if preferred
- 1 tsp Curry Powder
- 1/2 tsp Turmeric Powder
- 2 T Garam Masala
- 4 T Olive Oil, separated
- 3/4 Cup Fresh Basil, chopped and separated
- 1 14oz Can Coconut Milk
- 1/2 Cup Vegetable Stock
- White or Brown Rice
Instructions:
- Preheat your oven to 425 degrees and line two baking sheets with parchment paper.
- In a large bowl, toss your cauliflower and sweet potato in olive oil and garam masala, as well as a liberal sprinkle of salt. Bake for 30 minutes, flipping halfway through cooking.
- While your veggies are roasting, prepare your curry. In a large stockpot, saute your onion until transluscent and softened. Add your garlic, ginger, jalapeno, and spices and saute until fragrant.
- Add in your cocounut milk, vegetable stock and 1/2 cup of fresh basil. Simmer while your veggies are cooking.
- Prepare your rice while veggies are roasting and curry is simmering. PRO-TIP: Use a quick cooking rice...I love the quick-cooking brown rice from Trader Joes!
- When your cauliflower and sweet potato are done roasting, add to your stock pot and coat well. Let simmer together for about 5 more minutes.
- Serve over rice, top with the rest of your fresh basil and even some raw cashews if you feel like it!
