Belting Creamy Cauliflower Curry, vegan recipe

Our local Indian restaurant has started offering a separate vegan menu. As lovely as it is though it's not a cheap do considering all the options are meat free. One of my favourite dishes is the Goan Cauliflower, not sure what makes the Goan bit, but as much as it's lovely having someone cook for you for a change, this dish is really easy and and cheap to make at home. This is my take, on my favourite vegan curry.......


1 large onion, peeled and chopped

4 garlic cloves, peeled and chopped

1 medium spiced chilli, chopped

1 thumb of ginger, peeled and chopped

1 tbsp vegetable oil

1 tbsp medium curry powder

1 tbsp dried fenugreek leaves

1/2 tsp cinnamon

3 large tomatoes, roughly chopped

1 can coconut milk

1 medium cauliflower broken into small bitesized pieces

Salt and freshly ground black pepper to taste

Small bunch fresh coriander, chopped


Put the oil into a large pan, heat on medium and cook the onion, garlic, chilli, and ginger for about 5 minutes, stirring occasionally, until starting to soften

Add the cinnamon, curry powder and fenugreek and continue to cook for another minute. Add the tomatoes and stir well in. Add the coconut milk, partially cover and leave to simmer gently for 10 minutes

Remove the pan from the heat, and using a stick blender, whizz the sauce until smooth. Add the pieces of cauliflower, return to a low heat, partially cover and leave to cook until the the cauliflower is tender, this takes around 20 minutes. Make sure you stir the curry occasionally to stop it from burning

Season to taste with salt and pepper, remove from the heat and stir in the fresh coriander. Your curry is ready to serve with easy naans, rice or chapatis



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