A turmeric-based yellow curry that balances sweet pineapple chunks with savory cauliflower florets.
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Heat the coconut oil in a large pot or wok over medium heat.
Add the yellow curry paste and turmeric powder, stirring constantly for 1 minute until fragrant.
Pour in half of the coconut milk and stir until the oil begins to separate from the paste.
Add the cauliflower florets and stir to coat them thoroughly in the curry mixture.
Add the remaining coconut milk, vegetable broth, soy sauce, and brown sugar.
Bring to a gentle simmer, cover, and cook for 8-10 minutes until the cauliflower is tender.
Fold in the pineapple chunks and cook for an additional 2 minutes until heated through.
Remove from heat and garnish with fresh cilantro before serving over jasmine rice.
