We’re kicking off my food blog with a Vegan Curry. This recipe is inspired by the Korma. Lovely and mild, made with roasted cauliflower, spices and coconut milk. Easy peasy.
I know the ingredient list looks daunting, but you should (in my opinion) have most of these spices in your spice rack, and everything else is super straight forward.
The Spice Rack
Stocking up your spice collection is one of the most important things you can do to enable you to cook delicious food, regularly. It’s even more important with Indian cuisine which uses a vast range of perfectly balanced spices and gives you all the flavours, and spices you associate with the cuisine. It make a simple curry recipe even more simple.
It can feel expensive purchasing spices, particularly if you’re buying them with a particular recipe in mind. In my opinion, every spice rack worth its salt should contain all, if not most of, the spices used in this easy curry recipe.
This recipe calls for ground coriander and ground cumin for ease. Still, if you were making your own spice or curry paste, you’d almost certainly want to get your hand on cumin and coriander seeds and toast them up all nice before grinding in a pestle + mortar. I use ground cumin ALL THE TIME. It’s essential in my Chocolate + Chorizo Chilli for example.
The Humble Cauliflower
I developed this because we were actively trying to eat less meat, and I love cauliflower, so versatile. You’ve got to make sure you keep the leaves, they’re often discarded, but they are delicious and full of goodness. Once you’ve removed them, finely slice them and chuck them in the oven with the rest of the cauliflower. The leaves crisp up nicely and add texture to this delicious cauliflower curry.
Cauliflower is high in Vitamin C, and relatively high in fibre too. It’s also ram-packed full antioxidants – according to Healthline.
I feel like I may have been a Cauliflower farmer in a previous life because I use this awesome vegetable a lot – make sure you check out my whole roasted harissa cauliflower.
This recipe comfortably serves four people for an evening meal. Assuming you have all the spices to hand for this easy peasy vegan curry, this dish comes in well under £1 per portion. In fact, at the time of writing this recipe, this curry would cost you just 65 pence per portion, if you had it with 90g of rice per person it’d cost 74 pence per person. I’m sure you’ll agree that’s perfect for a midweek meal on a budget.
For this dish I’ve based my pricing on shopping at ASDA in August 2020.
There are a few things you can do with this recipe. The first, and my top tip, is to add another chilli at the beginning of this recipe. The Korma is known for being a mild crowd pleaser. If you prefer a bit more of a kick to your curry, add another chilli.
To keep the cost for this recipe down, I omitted Ground Almonds from the recipe. Still, if you have the budget, or some ground almonds kicking about, then I’d highly recommend adding two heaped tablespoons when adding the coconut milk, flour etc. It adds another dimension to this dish.
Serving Suggestions + Side Dishes
To serve up your vegan curry, I’d go for rice and naan bread because I love a carb. You could have one or the other. Couscous would also work. Make sure to serve with a garnish of coriander and some finely sliced green chilli on top of the finished curry.
If you want a proper side dish these Carrot + Coriander Fritters would be fab and are dead easy to make.
Enjoy this recipe?
I love hearing feedback and food stories, so if you end up cooking this recipe then please comment and rate the recipes below. Send me pictures on Twitter + Instagram – I love seeing them. If you want to save this recipe for later then why not Pin it to your Vegan or Midweek Dinner boards on Pinterest.
- 1 tablespoon oil
- 2 medium onions
- 6 cloves of garlic crushed
- 20 g ginger grated
- 1 green chilli
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon tumeric
- 1/2 tablespoon Garam Masala
- 1 bay leaf
- 3 cloves
- 1 tablespoon flour
- 1 teaspoon salt
- 400 ml tin coconut milk
- 200 ml cold water
- 1 teaspoon granulated sugar
- 2 tablespoons ground almonds optional
- 1 large cauliflower
- 2 tablespoons oil
- salt + pepper
- small handful of coriander
- sliced green chilli
- rice couscous or naan bread (you choose)
- Pre-heat oven to 200 Celcius.
- Remove the base of the cauliflower, keeping the outer leaves. Break the cauliflower into bite-sized florets. Thinly slice the leaves and pop both in an ovenproof dish with a glug of oil and season generously with salt + pepper—Cook for 30 minutes, or until the cauliflower is tender but still has a bit of bite.
- Add one tablespoon of oil to a frying pan over medium-low heat. Roughly chop onions, peel and crush garlic and add both to the pan. Grate in 20 grams of ginger and add sliced green chilli. Stir to combine, cover and cook for around 10 minutes.
- Add the spices and bay leaf, give a stir to combine and cook for a couple of minutes until everything is fragrant.
- Add coconut milk, water, flour, salt, sugar and ground almonds (if using). Stir and let simmer for 10 minutes.
- Once the sauce has thickened, discard the bay leaf and cloves.
- Top the contents of the frying pan into a blender and blend the sauce until smooth. Return to frying pan and season to taste with salt and pepper.
- Remove the cauliflower from the oven and add to the sauce. Stir to combine and allow to cook on the hob for a couple of minutes.
- Serve with a scattering of green chilli and coriander over the curry, accompanied by naan bread, rice or couscous.