Curry + Cauliflower

Tonight was Indian night at our house. I made two dishes, the first was a Red Kidney Bean Curry from Smitten Kitchen. I followed the recipe except I did not use 1/3 cup oil as called for. That is a ridiculous amount of oil IMHO! I used about 1 tablespoon and it was just fine. This was a nice simple mild curry and I served it with a dollop of coconut cream, but you could use your fave vegan yogurt. I liked this recipe but I think next time I will double the spices to give a more strong curry flavor.

Next up is a Whole Roasted Tandoori Cauliflower. When I first saw this recipe on My New Roots, I knew I had to make it. If you follow the link and see her amazing pictures, you will want to make it too. And you won’t be sorry because this cauliflower was wonderful! I could have eaten the whole head myself! I used full fat coconut milk instead of yogurt. If you are going to try this route, put the can of coconut milk in the fridge the night before. When it’s time to make the marinade, take the can out of the fridge, but don’t shake! Spoon the thick cream off the top and add it to the other ingredients.

Enjoy!