Find all the most effective Cauliflower curry - vegan recipes on the web within the one stop place that is cooking information. Whether you are looking for a formidable appetizer, an elaborate meal, or a quick and simple Cauliflower curry - vegan , you can find the recipes and advice you want. We provide you only the best Cauliflower curry - vegan recipe here. We also have wide variety of recipes to try.

Cauliflower curry - vegan
Cauliflower curry - vegan

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We hope you got benefit from reading it, now let’s go back to cauliflower curry - vegan recipe. To make cauliflower curry - vegan you only need 22 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Cauliflower curry - vegan:
  1. Take 1 tbsp olive oil or coconut oil for roasting the cauliflower
  2. Use 2 tbsp olive oil or coconut oil for the pan
  3. Take 1 tsp ground cumin
  4. Use 1 tsp mustard seeds
  5. Use 1/2 tsp Dhania / or other coriander seeds
  6. You need 1 tsp cumin seeds
  7. Prepare 1 tsp garam masala powder
  8. Use 1/2 tsp ground turmeric
  9. Provide 1/2 tsp chilli powder
  10. Use 1/2 small onion, peeled and chopped
  11. Take 2 garlic cloves, peeled and crushed
  12. Use 2 cm chunk of ginger, peeled and grated
  13. Use 2 curry leaves
  14. Provide 1 cup cauliflower, chopped into small florets
  15. Provide 1/3 cup new potatoes, chopped into small chunks
  16. Get 1/4 cup peas
  17. Prepare 1/2 cup green beans, chopped into 2 cm ish pieces
  18. Prepare couple of handfuls of spinach
  19. Take 1/2 lime
  20. Prepare 1/2 can light coconut milk
  21. Get Salt and pepper
  22. You need Fresh coriander to garnish if you have
Steps to make Cauliflower curry - vegan:
  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.

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