Cauliflower Curry
This warming vegan cauliflower curry, brimming with aromatic spices and a hint of chili, is both simple to prepare and incredibly satisfying. The rich, yellow coconut sauce beautifully balances the heat of the chillies, creating a flavorful dish that is perfectly complemented by crunchy cashews and fresh coriander.
Instructions
- 1
Heat the vegetable oil (1 tbsp) in a large pan over a medium heat. Fry the red onion (1) for 7 mins until starting to soften.
- 2
Add the garlic (1 clove) and cook for a further 2 mins.
- 3
Increase the heat and add the dried bird's eye chilli (4), ground coriander (1 tsp), ground cumin (1 tsp), fennel seeds (2 tsp), cardamom (12), whole cloves (6), turmeric (1.25 tsp), cinnamon (0.5 tsp) and the cauliflower (650 g). Fry for 5 mins, stirring frequently, then add the coconut milk (400 ml) and vegetable stock (250 ml). Bring to a boil then reduce the heat and simmer, covered, for 10 mins.
- 4
Meanwhile, cook the basmati rice (300 g) to pack instructions.
- 5
Once the cauliflower (650 g) is tender, uncover the pan and add the mangetout (75 g). 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 basmati rice (300 g) and a scattering of toasted cashews (2 tbsp) and chopped fresh coriander (1).
Nutrition Facts
Per portion