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Yellow Cauliflower Vegan Korma Curry in a granite effect frying pan

Vegan Curry


  • Author: JPLongland
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: serves 4 1x
  • Diet: Vegan

Description

This vegan curry is inspired by the super mild korma – perfect for those adverse to the spiciness of other curries. If that’s not you – add more spice. 


Scale

Ingredients

For Curry Sauce

  • 1 tablespoon oil
  • 2 medium onions
  • 6 cloves of garlic (crushed)
  • 20g 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
  • 1 400ml tin coconut milk
  • 200 ml cold water
  • 1 teaspoon granulated sugar
  • 2 tablespoons ground almonds (optional)

For Cauliflower 

  • 1 large cauliflower
  • 2 tablespoons oil 
  • salt + pepper

To Serve

  • small handful of coriander
  • sliced green chilli 
  • rice, couscous or naan bread (you choose)

Instructions

  1. Pre-heat oven to 200 Celcius. 
  2. 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. 
  3. 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. 
  4. Add the spices and bay leaf, give a stir to combine and cook for a couple of minutes until everything is fragrant. 
  5. Add coconut milk, water, flour, salt, sugar and ground almonds (if using). Stir and let simmer for 10 minutes. 
  6. Once the sauce has thickened, discard the bay leaf and cloves. 
  7. 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. 
  8. 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. 
  9. Serve with a scattering of green chilli and coriander over the curry, accompanied by naan bread, rice or couscous.  

Notes

Take the spice up a notch: This dish is inspired by the famously mild Korma, but with an extra chilli or two you can change it’s reputation in your home. 

Take the spice down a notch: If you’re averse to spice you can remove the seeds from the green chilli, in the beginning, one chilli really doesn’t bring much heat to the party, it’s all about that flavour. 

Adding the almonds: I’ve redeveloped this recipe to make it budget-friendly, it’s fab without almonds, but if you have some kicking about then do add them because it really takes this dish to a different level. 

  • Category: Vegan
  • Method: Stove Top
  • Cuisine: Indian

Keywords: curry, vegan curry, vegan, cauliflower, Indian, Cauliflower Korma

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