A slow-cooked, coconut-based whole cauliflower curry is taken up a notch with the addition of sweet red peppers and chopped potatoes.

Finish with a sprinkle of cashews and chopped cilantro to seamlessly round out the texture and freshness. So easy and insanely delicious!

Ingredients list for the cauliflower curry

Serves: 4

1 large cauliflower, leaves an stems trimmed
1 red pepper, seeded and thinly sliced
2 small potatoes (we used red), quartered
1/2 onion, chopped
2 garlic cloves, sliced
Toasted cashews, chopped cilantro, for garnish

The curry sauce

2 cups vegetable broth
2 cups unsweetened coconut milk
2 tablespoons yellow curry powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (or to taste)