Fiery Cauliflower Curry
Cauliflower is a fantastic ingredient for making vegetarian and vegan meals, and even bulking out meals containing meat. Here, food blogger Avant Garde Vegan has whipped up a fiery vegan Cauliflower Curry full of flavour but lighter on the calories. Perfect if you fancy a tasty curry without the added food guilt!
- 55 minutes
- Serves: 4
- 2 tbsp Coconut Oil
- 1 large Red Onion, diced
- 1 thumb-sized piece of Ginger
- 3 Garlic cloves, finely chopped
- 1/2 tsp Turmeric
- 1 tsp Ground Cumin
- 1 tsp Garam Masala
- 1 can Chopped Tomatoes
- 1 can Coconut Milk
- 1 Blas y Tir Cauliflower, cut into small florets
- 2 Blas y Tir Maris Piper Potatoes, peeled and diced into small chunks
- 240g tin of Chickpeas, drained
- 1 small Green Chilli, finely chopped
- 1 handful fresh Coriander, roughly chopped
- Saute the onion, chilli, garlic and ginger in the coconut oil until soft. Add the dry spices and cook for a further 2 minutes, stirring often.
- Add the diced potatoes to the mix and cook for a couple more minutes, coating the potato chunks in the spice mixture.
- Add the tin of tomatoes to the mix, followed by the tin of coconut milk. Leave to simmer for 15 minutes on a low heat, stirring every now and then.
- After 15 minutes the potato should have started to soften. Add 3/4 of the cauliflower and the tin of drained chickpeas. You can add all of the cauliflower at this point, or save 1/4 to be grilled. Simmer for a further 15 minutes.
- If you are grilling the remaining 1/4 of cauliflower: Mix the remaining cauliflower in a bowl with a little coconut yoghurt, a pinch of garam masala, curry powder and chilli powder. Mix until the cauliflower is coated in the yoghurt mixture. Pre-heat your griddle pan and grill the cauliflower pieces until they are slightly charred – this adds another great flavour to the curry when serving.
- Check the cauliflower in the curry is tender before serving. Spoon the curry mixture into bowls with a side of your choice (rice, naan) and stack the grilled cauliflower on top of the curry. Serve and enjoy!
This fantastic curry also freezes! Make a big batch, pop into freezer-safe containers (such as clean leftover plastic takeaway boxes) and pop in the freezer. Just remove from the freezer and defrost in the fridge 24hrs before you want to enjoy!