• RomyL

Red Cauliflower Curry

Feeds 4 - 5

 

This next one is a big ol’ bowl of cauliflower curry. The more veg I try to eat, the more vegetarian recipes I can put up. To all those asking for more veggie and vegan recipes, I’m trying!! This curry is a treat and a half; it’s ridiculously healthy, packed with chickpeas, lentils, spinach, capsicum, and of course, cauliflower. I made such a big batch and thought it would last at least two days. NOPE. I went to get some for lunch today and there was just enough left - a clear sign of something delicious.


I'm writing my blog posts during Christmas movie time so forgive me if there are a bunch of typos but I don't want to be on my laptop during the day when it's beautiful, warm, and sunny! Not something i'm going to get for long, so I've absolutely got to lap it up. With that, I shall leave you to make some delicious vegan curry.

PRO TIPS

  • Serve with some prawns if you aren't a vegetarian/vegan because they pair perfectly.

  • Add more chillies if you like a lot of heat; my recipe isn't very spicy at all. OR use birds eye chillies instead of regular ones.

  • A fresh dollop of yoghurt with some cucumber would be a beautiful addition.

  • You could char your cauliflower a little beforehand to add a slightly char-y flavour to the dish.

  • Add in/substitute veggies you like in a curry - eggplant, zucchini, carrots, pumpkin, sweet potato etc.


Recipe


Ingredients

  • 1 large white onion, sliced

  • 1 red capsicum, sliced

  • 1 yellow capsicum, sliced

  • 1 large head of cauliflower

  • 5 garlic cloves, sliced

  • Thumb-sized piece of ginger, grated

  • 2 regular chillies, deseeded and sliced

  • 800 grams (2 cans) of chopped tomatoes

  • 6 tablespoons of red or yellow curry paste

  • 250 grams (1 can) of chickpeas

  • 480 grams (2 cans) of brown lentils

  • 200ml (½ can) of coconut milk

  • 2 cups of baby spinach

  • Juice of 2 limes, for serving

  • 2/3 cup of chopped coriander, for serving


Method

  1. Place a large wok over a medium-high heat. Heat up your oil until glistening. Throw in your onion and capsicum and sauté for 5-7 minutes, until softened. Add in your garlic, chilli, and ginger, and sauté for a further 2 minutes. Add your turmeric, salt, and pepper and toss until the vegetables are covered.

  2. Put your chopped cauliflower into the wok and sauté for 3 minutes. Add in your curry paste and sauté for a further minute.

  3. Pour in your chopped tomatoes and simmer until the cauliflower has softened, about 10 minutes.

  4. Pour in your coconut milk, chickpeas, and lentils and simmer for a few minutes.

  5. Take your curry off of the heat and stir in your baby spinach and lime juice.

  6. Serve with extra lime wedges and chopped coriander. Eat with rice or flatbreads! (I had quinoa and brown rice).

  7. Enjoy


Stay Salty,


Romy xx

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