Go Back
+ servings
Vegan cauliflower curry in a dish with pinch bowls around it
Print

Vegan Cauliflower Curry with Madras Sauce

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.
Course Dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 468kcal
Author Jess & Dan

Ingredients

For the madras paste:

  • 3 cloves garlic - crushed
  • 2 cm piece of ginger
  • 2 tablespoon cumin powder
  • 1 teaspoon black mustard seeds
  • 1 teaspoon turmeric powder
  • 4 tablespoon coriander powder
  • 1 red chilli - optionally, remove seeds
  • ¼ teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon garam masala
  • ¼ cup vinegar
  • 4 tablespoon groundnut oil - or rapeseed oil

For the vegan cauliflower curry:

  • 1 teaspoon groundnut - or rapeseed oil
  • All of the paste as above
  • 2 onions - chopped
  • 2 cloves garlic - chopped finely
  • 1 teaspoon cumin
  • 250 g chickpeas - 1 tin drained and rinsed
  • 200 g cauliflower - chopped into florets
  • 120 g baby spinach
  • 800g chopped tomatoes - 2 tins
  • 400 ml coconut milk
  • Pinch of salt – to taste

Instructions

For the madras paste:

  • Put all the ingredients apart from 1 tablespoon 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.
    3 cloves garlic, 2 cm piece of ginger, 2 tablespoon cumin powder, 1 teaspoon black mustard seeds, 1 teaspoon turmeric powder, 4 tablespoon coriander powder, 1 red chilli, ¼ teaspoon cinnamon, 1 teaspoon black pepper, 1 teaspoon garam masala, ¼ cup vinegar, 4 tablespoon groundnut oil
  • Heat the remaining oil in a pan, over a low-medium heat, then add the paste.
    4 tablespoon groundnut oil
  • 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.
    1 teaspoon groundnut, All of the paste
  • Once the paste is fragrant add the onions and garlic - cook until the onions have softened.
    2 onions, 2 cloves garlic
  • Stir in the cumin, then pour the tomatoes and coconut milk in the pan and stir well.
    1 teaspoon cumin, 800g chopped tomatoes, 400 ml coconut milk
  • Bring the sauce to a boil, then immediately reduce to simmer. Add the cauliflower and chickpeas.
    250 g chickpeas, 200 g cauliflower
  • 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.
    120 g baby spinach
  • Salt to taste and serve with rice.
    Pinch of salt

Nutrition

Calories: 468kcal | Carbohydrates: 37g | Protein: 11g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 519mg | Potassium: 1088mg | Fiber: 11g | Sugar: 9g | Vitamin A: 3219IU | Vitamin C: 75mg | Calcium: 224mg | Iron: 8mg