One of our favourite curry recipes from our new book “Vegan cooking for everyone”. This easy to make and so tasty! Cauliflower can often be tarnished as being a blend vegetable but when baked it gets more flavour and a slight charred note. Well worth getting the spices too. hope you enjoy this as much as we do.
4 spring onions
3 cloves garlic
1 chilli (leave out seeds if prefer less spicy)
1/2 thumb sized piece of ginger
1 whole head of cauliflower
1 x 400ml can of coconut milk
1 x 400ml veg stock
1.5 tbsp black mustard seeds
1 tbsp ground turmeric
1 tbsp cumin seeds
1 tsp garam masala
2 tbsp tamari or soy sauce
juice of 1/2 lemon
salt and ground black pepper to taste
serve with some coconut yogurt and coriander leaves
preheat the oven to 200 degrees C
finely chop the spring onions, garlic( peel first), ginger and chilli ingredients
Fill and boil the kettle and once boiled fill a pot and add a pinch of salt
chop the cauliflower and potato into small bite sized pieces and boil for 10 mins. Drain and rinse
Put on a baking tray with 2 tbsp of oil and a generous pinch of salt and bake for 10-15 mins until the cauliflower is starting to char and the potatoes are soft.
Heat a large non stick frying pan on high heat and add 1 tbsp of oil. Once hot add your chopped spring onions, ginger, garlic and chilli and fry to 3 mins.
Add the spices and fry for 1 minute.
Add the coconut milk & veg stock and bring to the boil, reduce to a simmer.
Add in the baked cauliflower and potatoes and leave to reduce for 5 mins until the sauce thickens.
Add the lemon juice, tamari and season to taste – trying to achieve a harmony with the salt and acid and sweet and umami.