Serves 6 (1 serving = 1 cup cauliflower)
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 Dr. Praeger’s Bombay Veggie Burgers, defrosted, uncooked, crumbled
2 teaspoons curry powder
1 cauliflower head, cut into florets, stems discarded (about 5 cups florets)
2 large tomatoes, diced (about 3 cups)
1 15-oz. can light coconut milk
1 cup water
3 tablespoons chopped cilantro, plus more for garnish
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon chili flakes
1. Heat olive oil in a nonstick skillet over medium-high heat.
2. Add onions and cook until translucent, 8 to 10 minutes. Add garlic and ginger and cook, stirring, about 2 more minutes.
3. Add crumbled Dr. Praeger’s Bombay Veggie Burgers and curry powder and cook, stirring occasionally, for 5 minutes, until mixture has lost some of its moisture and spices are fragrant.
4. Add cauliflower florets, tomatoes, coconut milk, water, chopped cilantro, salt, pepper and chili flakes. Stir to incorporate and bring to a boil. Reduce heat and simmer until cauliflower is tender and liquid has thickened, 15 minutes.
5. Serve with rice and garnish with additional cilantro.