Veganuary: Has given up meat been on your menu?

Have you been trying Veganuary? Not only does it have health benefits but also good for the pocket too. We love this cauliflower curry recipe – a quick and easy winter warmer whether you are going full-on vegan for the month or fancy a change.

We would love to know what vegan or veggie recipes would be on your menu?

Cauliflower Curry: Serves 4

  1. Break up 1 large cauliflower into small florets. Finely chop 1 red onion and 1 garlic clove. Remove the seeds from 12 cardamom pods and crush the seeds. Chop some fresh coriander.
  2. Heat 1 tablespoon vegetable oil in a large pan. Fry the onion until starting to soften. Add the garlic and cook for a further 2 mins. Increase the heat and add 4 dried bird’s eye chillies, the crushed cardamom seeds, 1 tsp ground coriander, 1 tsp ground cumin, 2 tsp fennel seeds, 6 whole cloves, 1¼ tsp turmeric, ½ tsp cinnamon and the cauliflower florets.
  3. Fry for 5 mins, stirring frequently, then add 400ml coconut milk and 250ml vegan-friendly hot vegetable stock. Bring to a boil, then reduce the heat and simmer, covered, for 10 mins.
  4. Meanwhile, cook 300g basmati rice.
  5. Once the cauliflower is tender, uncover the pan and add 75g mangetout or peas or other veg of your choice that cooks quickly. Cook for a further 4 minutes, mashing some of the cauliflower into the sauce to help it thicken slightly.
  6. Serve up and if you fancy an extra crunch top with toasted cashew nuts and the chopped coriander.

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