Description
Our vegan cauliflower curry is full of flavour and is way better than anything you'd get out of a jar! The perfect way to calm your takeaway cravings.
Scale
Ingredients
For the madras paste:
- 3 cloves garlic - skin removed
- 2 cm piece of ginger - peeled
- 2 tbsp cumin powder
- 1 tsp black mustard seeds
- 1 tsp turmeric powder
- 4 tbsp coriander powder
- 1 red chilli - topped and tailed (remove seeds if you're being cautious)
- 1/4 tsp cinnamon
- 1 tsp black pepper
- 1 tsp garam masala
- 1/4 cup vinegar
- 4 tbsp groundnut or rapeseed oil
For the vegan cauliflower curry:
- 1 tsp groundnut or rapeseed oil
- 1 tin of 400g chickpeas - drained and rinsed
- 200g cauliflower - chopped into florets
- 120g baby spinach
- 2 tins tomatoes (800g total)
- 1 tin coconut milk (400ml)
- All of the paste (as above)
- 2 cloves garlic - chopped finely
- 2 onions - chopped
- 1 tsp cumin
- Pinch of salt – to taste
Instructions
For the madras paste:
- Put all the ingredients apart from 1 tbsp of the oil into a blender and whizz up until smooth. If it's a bit dry, and your blender is struggling, add a little water to loosen things up.
- Heat the remaining oil in a pan, over a low-medium heat, then add the paste.
- Stir the paste around the pan until oil starts to leech out of the paste.
- Your kitchen should be smelling pretty rad at this point, so your paste should be good to go!
For the vegan cauliflower curry:
- In a large pan, heat up the oil over a medium heat, add the paste and stir for a minute.
- Once the paste is fragrant add the onions and garlic - cook until the onions have softened.
- Stir in the cumin, then pour the tomatoes and coconut milk in the pan and stir well.
- Bring the sauce to a boil, then immediately reduce to simmer. Add the cauliflower and chickpeas.
- Simmer with the lid on for 15-20 mins, stirring occasionally to make sure it's not sticking. You're looking to cook the sauce down slightly, so that it's a bit thicker, but so it's still a nice consistency for mopping up with naan bread!
- Add the spinach and stir in until wilted.
- Salt to taste and serve with rice.
- Category: Dinner
- Method: Simmer
- Cuisine: Indian
Keywords: Vegan cauliflower curry with madras paste