Recipe: Delicious Vegan Cauliflower Curry in a Hurry

Delicious, fresh and tasty.

Vegan Cauliflower Curry in a Hurry. The now famous vegan chickpea curry was by far our most popular curry (with half a million hits, and counting), but I think it might just have a rival with this new cauliflower curry. While the chickpea curry has a pungent, deep Indian taste, this one has a light, fresh feeling to it. You can add any vegetable to the curry, that you like instead of cauliflower.

Vegan Cauliflower Curry in a Hurry I get to write about curry again. As I go to great pains to point out, I love curry. All forms of curry, and definitely cauliflower curry. You can have Vegan Cauliflower Curry in a Hurry using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan Cauliflower Curry in a Hurry

  1. You need 1 of cauliflower broken into small florets (include some leaves and stalks they are super delicious).
  2. You need 1 teaspoon of cumin.
  3. Prepare 1 teaspoon of chilli flakes.
  4. Prepare 1 teaspoon of Boullion.
  5. Prepare Half of a jar of passata.
  6. It's 2 of large carrots chopped small.
  7. You need 2 of onions.
  8. Prepare 2 cloves of garlic.
  9. You need 1 tablespoon of olive oil.
  10. It's 1 tablespoon of curry powder.
  11. Prepare to taste of season.

CONTACT US FOR STORE UPDATES & INFO. Creamy Coconut Curry Sweet Potato-Cauliflower Soup. You COULD also do this in a large frying pan on the stove top if you do not own an Instant Pot (get one.) Cook yo' veggies! For the purposes of this super easy vegan cauliflower chickpea curry, we're using peppers.

Vegan Cauliflower Curry in a Hurry instructions

  1. Heat the oil and fry off the onion and garlic til soft..
  2. Add all the dry spices and cook for a few more minutes..
  3. Add the vegetables, passata and boullion..
  4. Bring to the boil and simmer for a further 20 minutes..
  5. While this is cooking make a large pan of fluffy Basmati rice..
  6. Enjoy!.

I wanted to create a healthy vegan tray bake, and felt like a comforting curry. I used cauliflower, potato and brussel sprouts in this recipe, but you can use any veg like sweet potato, broccoli, eggplants, peppers and many more. Heat oil in a large stockpot over medium-high heat. On the menu, you'll find two clearly marked vegan options. It uses coconut milk and tomatoes to make it thick and so creamy!