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Vegan cauliflower curry
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Creamy garam masala and coconut milk curry - a family favorite!
Ingredients:
  • 1.25kg cauliflower
  • 33.60 gm coconut oil, melted
  • 1 red onion, cut into thin wedges
  • 3cm piece fresh ginger, finely grated
  • 5.00 gm curry powder
  • 2 tsp garam masala
  • 2 tsp yellow mustard seeds
  • 1 tsp fennel seeds
  • 500g sebago potatoes, peeled, cut into 3cm pieces
  • 600g kent pumpkin, peeled, cut into 3cm pieces
  • 150g packet roasted cashews
  • 1 large red capsicum, cut into 3cm pieces
  • 400g can lentils, drained, rinsed
  • 270ml can light coconut milk
  • 125.00 ml firmly packed fresh coriander leaves, plus extra chopped leaves, to serve
  • Steamed basmati rice, to serve
  • 1 long red chilli, thinly sliced, to serve
Instructions:
  • Preheat oven to 200C/180C fan-forced and line a large baking tray with baking paper.
  • Slice four 1cm-thick slices from the center of the cauliflower and cut the rest into florets. Lay the cauliflower slices on a tray, drizzle with half of the coconut oil, and roast for 40 minutes, flipping halfway through, until golden and tender. Set aside.
  • In a large heavy-based saucepan over medium-high heat, heat the remaining oil. Add the onion and cook until tender, stirring occasionally for about 5 minutes. Stir in the ginger, garlic, spices, and seeds, and cook until fragrant for about 1 minute. Add the potato and toss to coat. Pour in 1 cup of water, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
  • Combine the cauliflower florets and pumpkin in the pot and let it simmer covered for 20 minutes.
  • Roughly chop half of the cashews and set them aside. Place the rest of the cashews in a small food processor and blend until finely chopped. Slowly pour in 1/3 cup water, processing it until you get a smooth paste. Add the cashew paste and capsicum to the curry. Let it simmer without a lid for 10 minutes. Add lentils and coconut milk and simmer for an additional 5 minutes until heated through. Take the curry off the heat and stir in the coriander. Serve with rice, cauliflower slices, chopped cashews, extra coriander, and chili on the side.

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