When we completed our week of Plants over Processed, this was our favourite curry. We’ve made a few adaptations to our taste and added in a few extra veggies. It’s now one of our weekly favourites!
Ingredients 10 baby potatoes, peeled and chopped 1 tbsp extra virgin olive oil 1 medium brown onion ½ head cauliflower 4 garlic cloves, crushed 1 tsp grated frozen ginger 1 tsp ground cumin 3/4 tsp ground turmeric 1 tsp smoked paprika ½ tsp cayenne pepper ¾ tsp salt 1 tin chopped tomatoes 250ml vegetable stock 1 tin chickpeas, drained 1 sachet creamed coconut (we use Blue Dragon) Handful green beans, chopped and boiled.
Method 1. Before you begin the curry, heat a saucepan with boiled water. Add in the peeled, chopped potatoes and heat until soft but firm. 2. Heat the extra virgin olive oil in a wok on a medium heat. Add in the onion, garlic and ginger and cook for five minutes until soft. 3. Add in the cauliflower and the drained, cooked baby potato chunks. 4. Add in the spices: cumin, turmeric, smoked paprika, cayenne pepper and salt. 5. Cook (with a lid) until the vegetables are soft. 6. Add in the chopped tomatoes and vegetable stock and bring to the boil; add in the chickpeas and simmer for 15 minutes until cooked through and piping hot. 7. Grate in the coconut cream to your level of spice. 8. Serve piping hot with rice, vegan naan bread, and some boiled green beans. Enjoy!
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