Cauliflower curry - vegan

Name: Cauliflower curry - vegan
Total time: 120 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 tbsp olive oil or coconut oil for roasting the cauliflower; 2 tbsp olive oil or coconut oil for the pan; 1 tsp ground cumin; 1 tsp mustard seeds; 1/2 tsp Dhania / or other coriander seeds; 1 tsp cumin seeds; 1 tsp garam masala powder; 1/2 tsp ground turmeric; 1/2 tsp chilli powder; 1/2 small onion, peeled and chopped; 2 garlic cloves, peeled and crushed; 2 cm chunk of ginger, peeled and grated; 2 curry leaves; 1 cup cauliflower, chopped into small florets; 1/3 cup new potatoes, chopped into small chunks; 1/4 cup peas; 1/2 cup green beans, chopped into 2 cm ish pieces; couple of handfuls of spinach; 1/2 lime; 1/2 can light coconut milk; Salt and pepper; Fresh coriander to garnish if you have

Alessandra @alessa

This is a simple curry recipe to use up some vegetables. I roast the cauliflower because i think it’s nicer than boiling it 🙂

Alessandra @alessa

This is a simple curry recipe to use up some vegetables. I roast the cauliflower because i think it’s nicer than boiling it 🙂

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Ingredients

2 mins

2 servings

1 tbspolive oil or coconut oil for roasting the cauliflower
2 tbspolive oil or coconut oil for the pan
1 tspground cumin
1 tspmustard seeds
1/2 tspDhania / or other coriander seeds
1 tspcumin seeds
1 tspgaram masala powder
1/2 tspground turmeric
1/2 tspchilli powder
1/2small onion, peeled and chopped
2garlic cloves, peeled and crushed
2 cmchunk of ginger, peeled and grated
2curry leaves
1 cupcauliflower, chopped into small florets
1/3 cupnew potatoes, chopped into small chunks
1/4 cuppeas
1/2 cupgreen beans, chopped into 2 cm ish pieces
couple of handfuls of spinach
1/2lime
1/2 canlight coconut milk
Salt and pepper
Fresh coriander to garnish if you have

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Steps

2 mins

1

Preheat the oven to 180C. Put the oil for the cauliflower in a bowl, add the ground cumin and some seasoning and mix. Toss the cauliflower in the bowl. Then put the cauliflower onto a lined baking sheet and roast for ~25 mins.
2

Heat the oil in a big pan. Add the mustard, coriander and cumin seeds. Once they start popping, add the turmeric, garam masala and chilli powder and cook for 1 min.
3

Add the garlic, ginger and onion and cook for 10 mins. Have the heat on medium-low so things don’t burn.
4

Add the potatoes. Coat them in the spices. Sauté for 10-15 mins.
5

Add the curry leaves and coconut milk. I also add 1/4 - 1/2 cup water. Depends on how soupy you want the curry. Bring to the boil. Then cover and simmer for 10 mins or so.
6

When the cauliflower is roasted, add to the pan along with the beans and peas. Cover and simmer for 5-10 mins.
7

Stir in the lime juice and the spinach. Cover and cook for a couple of minutes til the spinach starts to wilt.
8

Serve with rice or chapatti.