Vegan cauliflower curry recipe

Vegan cauliflower curry recipe

Full of warming spices and a hit of chilli, this simple cauliflower curry is quick and easy to prepare, and even easier to eat. Suitable for vegans, the gorgeous yellow sauce has cooling coconut to balance the bird eye chillies, and is served with crunchy cashews and fresh coriander.

Prep time: 10 mins minutes

Cook time: 30 mins minutes

Servings: 4 people

Preparation

1. Heat the oil in a large pan over a medium heat. Fry the onion for 7 mins until starting to soften. Add the garlic and cook for a further 2 mins.

2. Increase the heat and add the chillies, all the spices and the cauliflower florets. Fry for 5 mins, stirring frequently, then add the coconut milk and vegetable stock. Bring to a boil then reduce the heat and simmer, covered, for 10 mins.

3. Meanwhile, cook the rice to pack instructions.

4. Once the cauliflower is tender, uncover the pan and add the mangetout. Cook for 3 mins to heat through, stirring regularly and mashing some of the cauliflower into the sauce to help it thicken slightly. Serve the curry with the cooked rice and a scattering of toasted cashew nuts and chopped coriander.

Tip: You can pick out the whole dried chillies before serving if you prefer it slightly less spicy.

Ingredients

  • 1 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 4 dried bird eye chillies
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp fennel seeds
  • 12 cardamom pods, seeds removed and crushed
  • 6 whole cloves
  • 1¼ tsp turmeric
  • ½ tsp cinnamon
  • 1 large cauliflower, broken into small florets (around 650g)
  • 400ml tin coconut milk
  • 250ml vegan-friendly vegetable stock
  • 300g basmati rice
  • 75g mangetout
  • 2 tbsp cashew nuts, toasted
  • chopped fresh coriander, to serve

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Ingredients

  • 1 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 4 dried bird eye chillies
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp fennel seeds
  • 12 cardamom pods, seeds removed and crushed
  • 6 whole cloves
  • 1¼ tsp turmeric
  • ½ tsp cinnamon
  • 1 large cauliflower, broken into small florets (around 650g)
  • 400ml tin coconut milk
  • 250ml vegan-friendly vegetable stock
  • 300g basmati rice
  • 75g mangetout
  • 2 tbsp cashew nuts, toasted
  • chopped fresh coriander, to serve

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Preparation

1. Heat the oil in a large pan over a medium heat. Fry the onion for 7 mins until starting to soften. Add the garlic and cook for a further 2 mins.

2. Increase the heat and add the chillies, all the spices and the cauliflower florets. Fry for 5 mins, stirring frequently, then add the coconut milk and vegetable stock. Bring to a boil then reduce the heat and simmer, covered, for 10 mins.

3. Meanwhile, cook the rice to pack instructions.

4. Once the cauliflower is tender, uncover the pan and add the mangetout. Cook for 3 mins to heat through, stirring regularly and mashing some of the cauliflower into the sauce to help it thicken slightly. Serve the curry with the cooked rice and a scattering of toasted cashew nuts and chopped coriander.

Tip: You can pick out the whole dried chillies before serving if you prefer it slightly less spicy.