Fiery Cauliflower Curry | Blas Y Tir

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Fiery Cauliflower Curry

Avant Garde Vegan Fiery Cauli Curry jpg CROP

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!

Time: 

55Min

Serves: 

4

Tags: 

Ingredients

  • 2 tbsp Coconut Oil
  • 1 Large Red Onion, diced
  • 1 Thumb-sized piece of Ginger
  • 3 3 Garlic Cloves, finely chopped
  • 0.5 tsp Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Garam Masala
  • 400 g Chopped Tomatoes
  • 400ml Coconut Milk
  • 1 Cauliflower, cut into small florets
  • 2 Maris Piper Potatoes, peeled and diced into small chunks
  • 240 g Chickpeas, drained
  • 1 Small Green Chilli, finely chopped
  • 1 Handful fresh Coriander, roughly chopped
Avant Garde Vegan Fiery Cauli Curry jpg CROP

Method

  1. Sauté 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.
  2. Add the diced potatoes to the mix and cook for a couple more minutes, coating the potato chunks in the spice mixture.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Top Tip

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!

Check out Avant Garde Vegan's website and Instagram for more delicious recipes!

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