This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make
- 1 tsp fenugreek seeds
- 1 tsp coriander seeds
- 1 cardamom pod, seeds only
- 1 tsp dried curry leaves
- 2 tbsp sunflower oil
- ¼ tsp turmeric
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tbsp finely chopped ginger
- 4 garlic cloves, crushed
- 2 green green chillies, deseeded and finely chopped
- 2 red onions, diced
- 1 whole cauliflower, including stem and leaves, chopped into bite-sized pieces
- 2 large tomatoes, cut into wedges
- 250ml coconut milk
- 1 lime, juiced
MethodAdd the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
- 2 tbsp vegetable oil
- 1 onion, chopped
- 100g cashews
- 200g basmati rice
- 400g cauliflower, cut into small florets
- 425g jar curry sauce (we used Loyd Grossman's Dopiaza)
- 400g can chickpeas, rinsed and drained
- handful coriander leaves, roughly chopped
- Heat the oil in a large pan, add the onion and fry until lightly coloured. Add the cashews and fry until golden. Stir in the rice until coated in the oil. Add the cauliflower and 600ml water, season, then bring to the boil. Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
- Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 mins. Spoon the rice into 4 shallow bowls and spoon the curry on the side. Scatter over the coriander and serve.
- 3 tbsp vegetable oil
- 1 large onion, peeled and diced
- 1 plump red chilli, seeds removed if you want, finely chopped
- thumb-sized piece of root ginger, peeled and grated
- 2 large waxy potatoes (such as Desirée), peeled and cut into bite-sized chunks
- 2 tbsp curry paste (Patak's Cumin & chilli is good)
- 1 medium cauliflower, broken into florets
- 400ml can coconut milk
- 6 hard-boiled eggs, halved lengthways
- 2 tbsp toasted flaked almonds (optional)
- large handful of roughly chopped fresh coriander
- 4 garlic cloves, finely chopped
- Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
- Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
- Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
- Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- thumb-sized piece ginger, finely chopped
- 3 tbsp curry paste (we used Bart Veeraswamy Gujurat Masala curry paste)
- 200g yellow lentil, rinsed
- 1½ l vegetable stock
- 3 tbsp unsweetened desiccated coconut, plus extra to sprinkle if you like
- 1 cauliflower, broken into little florets
- cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve
- Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.
- During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).