Coconut milk, cauliflower, red lentils, and green beans are the main ingredients of this vegan Indian curry that also features lots of spices and fresh cilantro. Did we mention it can be cooked in one pot? Happy Thanksgiving to all our American pals o, Say hello to our gooey, cheesy layered nut ro, Sticky Maple Roasted Carrots and Parsnips, Easy Vegetable Massaman Curry One Pot (kaeng matsaman). We love filling the freezer with delicious and tasty food. So, you could use tamarind paste. Thanks for checking out Vegan Punks. You may have noticed we use these in a lot of our recipes. A fairly spicy, tomato-based sauce with a slight tang makes it a really delicious and vibrant dish. Hey there! This vegan cauliflower curry with a madras style sauce is something that we make regularly to satisfy our cravings for an Indian takeaway. Cut the cauliflower into bite sized pieces, not too big but not too small. Obviously not needed, but we do love serving a curry up in some traditional balti dishes! Simmer for 10-15 minutes until the cauliflower is soft but still has a bit of crunch. It takes on flavours really well. The madras curry paste is so simple to make and much better than buying a jar from the supermarket. Potatoes are a classic ingredient in Indian coconut curry, and would be delicious in this curry. This site uses Akismet to reduce spam. Save my name, email, and website in this browser for the next time I comment. Big flavor at the get-go! As soon as the curry begins to boil, return the heat to low, allow to simmer for 5 minutes, stirring often. We decided to use cauliflower in this madras curry because it's such a versatile ingredient. I would eat chickpeas all the times. Making the paste is all part of the fun of this recipe! Alternatively, remove from heat, transfer the curry to a blender, blending until smooth. Pour back into the pan and add the coconut milk, stock and cauliflower. The roots of this recipe began when we decided to start cutting back on our meat intake by incorporating at least one meatless dinner a week in our homes. That being said, this recipe works great with a shop-bought paste, if you can't or don’t want to make your own. We are huge fans of curry. Stir the paste around the pan until oil starts to leech out of the paste. Use a hand held blender or pour into a nutri bullet and blend until smooth. Keywords: Vegan cauliflower curry with madras paste, Tag @vegan_punks on Instagram and hashtag it #veganpunks. About 6 minutes to read this article. It uses chilli, turmeric and gets a slight sourness from the malt vinegar. This curry begins with onions, fresh garlic, and fresh ginger. This warming, creamy, cauliflower-laden coconut curry comes together in under 30 minutes and it’s certainly satisfying enough to stand on its own, but a scoop of white rice and a warm piece of naan with a sprinkle of fresh cilantro are a welcome addition. We’ve used all kinds, such as broccoli, sweet potato, peppers and courgette! That being said, depending on what you’re going for it can be very healthy because the fats from coconut milk are the good ones that your body needs. My favorite vegetable in this is the cauliflower - soooo good in curry! It is thought to have been named after a fishing village 'Madraspattinam' or a fisherman named Madrasan. Put all the ingredients apart from 1 tbsp of the oil into a blender and whizz up until smooth. Bring to a simmer over medium heat. We use a Ninja 2 in 1 blender, but any cup blender will do. Toss through with your hands then roast … Definitely! Learn how your comment data is processed. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. Add in curry powder, cinnamon, cumin, 1 1/2 teaspoon salt and diced tomatoes and stir until combined with the onion mixture. It just gets better from here. Stir in the cumin, then pour the tomatoes and coconut milk in the pan and stir well. After 10 minutes, add in the cauliflower and stir well to coat it in the tomato gravy. Because we’ve chosen to use coconut milk as the base for this curry, the dish is high in fat, but it also has very few carbs. If you’ve been following our blog for any time at all, you’ll know we’re curry addicts! Madras curries are usually pretty spicy as they feature a good amount of chilli powder. Season with pinches of salt and pepper and scatter over 1/2 tbsp of the medium curry powder. In the case of our vegan cauliflower curry, you could use less chilli powder or add yoghurt to the sauce to cool it down (or both!). Add the spinach and stir in until wilted. If you aren’t going meatless, a cup or two of shredded chicken is wonderful.