VEGAN CAULIFLOWER CURRY
Vegan Cauliflower Curry
Serve: 2
Ingredients:
450 gram Cauliflower- chunkily cut
200 gram Onion – roughly chopped
230ml Thai coconut milk
2 cloves Garlic – peeled
½ Red chilli
2 tbs Coconut oil
1 tbs Ginger puree
1 tsp Tomato puree
1/2 tsp Sugar
1/2 tsp Coconut sugar
1 tsp Curry powder
1/4 tsp Ground cumin
1/4 tsp Ground cinnamon
1/4 tsp Ground coriander seeds
1/4tsp Garam masala
1/4tsp Salt
Method
-Boil the cauliflower until it is half cooked.
-Blend the garlic, red chilli, ginger puree and 100 grams of onion together until it forms a paste. This is your homemade, creamy and velvety chilli paste.
-Put the rest of the onion and coconut oil into a frying pan. Then gently cook until the onion turns translucent.
-Put the curry powder, cumin, cinnamon, coriander seeds and Garam masala into the same frying pan. Gently fry the onion and spices together for approx 2 minutes. Add a little water if needed.
-Stir in the chilli paste and cook for a further 3-4 minutes.
-Add the cauliflower into the same pan and gently fry until the cauliflower softens slightly.
-Pour in the coconut milk, tomato puree, sugar, coconut sugar and salt. Bring it to a boil then simmer for a further 10-15 minutes.
– Garnish this Vegan Cauliflower Curry with coriander leaves and sprinkle with paprika powder and serve immediately with Thai Jasmine rice.
Tips:
-Keep close eyes on the pan whilst frying the dry spices, as they are easily burnt. Add a little water if needed.
-Not in a curry mood? Transfer the curry into an ovendish. Sprinkle with grated cheddar cheese and put it in a 200-Celsius oven for 25 minutes. Enjoy a Vegan Cauliflower Curry Cheese with a twist.
