White Bean Cauliflower Curry

Heat 3 tbsp olive oil in a Dutch oven over medium-high heat. Add 1.5 cups chopped onion and 1/4 tsp salt. Fry for 8-10 minutes, until softened and lightly browned.

Reduce heat to medium-low. Add 5 minced garlic cloves and 1/2 inch grated ginger. Cook for 1 minute until fragrant. Stir in 1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp cayenne pepper (if using). Cook for another minute, stirring constantly.

Add 2 cups chopped tomatoes to the pot. Stir well, scraping up any browned bits from the bottom. Cook for 5-7 minutes, until the tomatoes break down and the mixture thickens into a paste. The oil should start to separate from the paste.

Pour in 3 cups vegetable broth and add 2 cups cooked white beans. Stir to combine with the paste. Bring to a vigorous boil.

Reduce heat to medium-low, cover, and simmer for about 10 minutes.

Add 500g cauliflower florets to the pot. Stir to combine. Cover and cook for about 7 minutes, or until the cauliflower is tender but still has a slight bite.

Stir in 1/2 cup chopped cilantro, salt to taste, and a drizzle of olive oil. Cook for another 1-2 minutes, or until the desired consistency is reached.

Serve the white bean cauliflower curry hot, optionally with rice or flatbread.