Packed with powerful spices and vegetables, this vegan cauliflower curry is a hearty, filling dish ready to satisfy all your family. A simple one pot dish that is so simple to make and is perfect for the wintery weather
1 cauliflower, cut into florets
1 white onion, thinly sliced
1 inch piece of fresh ginger, grated
4 garlic cloves, roughly chopped
3 fresh tomatoes, peeled and chopped
1/4 tsp turmeric
1 can (400ml) coconut milk
2 medium sized potatoes, peeled and chopped into chunks
1 courgette, roughly chopped
1 tsp medium curry powder
2 tbsp olive oil
1/4 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp cumin
Salt and Pepper
In a pan, on medium-low heat, fry the onion, garlic and ginger in the olive oil until soft and lightly browned.
Then add all the spices, including salt and pepper.
Add all the vegetables and fry together for 4-5 minutes, stirring occasionally.
Pour in the coconut milk and stir.
Drop the heat slightly, cover and leave to cook for 30-35 minutes or until the potatoes are cooked through.
Upon serving, squeeze some lime over the dish for added deliciousness.
Tired from a long day at work and want a quick but delicious dish that’s healthy and meat-free? This tomato and aubergine stew brings juiciness and crunchiness together with a special cameo of our tinned friends, chickpeas. I’ve kept this version a little less spicy but if you fancy more of a kick, add more harissa paste.
1 medium sized aubergine, chopped into chunks
1 can of chickpeas, drained and rinsed
3 fresh tomatoes, roughly chopped
3 cloves of garlic, roughly chopped
1 shallot, finely chopped
1 tsp harissa paste
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp tomato puree
3 tbsp olive oil
Salt and pepper to taste
Splash of lemon juice
In a pan, pour in the olive oil and add the aubergine and fry for 7-8 minutes, stirring occasionally, on a medium heat until the vegetable has browned and lightly softened.
Add the shallot and garlic and fry for 2-3 minutes.
Add the cumin, dried coriander and a sprinkling of salt and pepper; give it a quick stir.
Put in the chickpeas, harissa and tomatoes and fry for 2-3 minutes.
Add the tomato puree and pour the water into the pan and cook for 8-10 minutes.
Squeeze in a splash of lemon and season again with salt. Leave to cook for a further 5 minutes or until the water has reduced.