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Cauliflower and Mushroom Curry
Ingredients
  • subheading: FOR THE VEGETABLES (SEE NOTES):
  • 1 head cauliflower, chopped into bite-sized florets
  • 4 to 5 cups large brown mushrooms, quartered
  • olive oil
  • salt
  • subheading: FOR THE SAUCE:
  • ½ red onion, roughly chopped
  • 4 to 6 cloves garlic, roughly chopped
  • thumb-sized piece of ginger, roughly chopped
  • 2 TB coconut oil (refined or unrefined)
  • 1 TB garam masala
  • 1 TB curry powder
  • 1 tsp salt
  • ¼ tsp turmeric
  • 1, 6 oz. can tomato paste
  • 2 cans (13.5 oz.) full-fat coconut milk
  • subheading: TO SERVE:
  • cooked rice
  • vegan naan
  • chopped cilantro
  • lime wedges
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