Vegan Cauliflower Curry
450gram Cauliflower- chunky cut
200gram Onion-roughly chopped
230ml Thai coconut milk
2 cloves Garlic-peeled
½ Red chilli
2tbs Coconut oil
1tbs Ginger puree
1tsp Tomato puree
1/2tsp Coconut sugar
1tsp Curry powder
1/4tsp Ground cumin
1/4tsp Ground cinnamon
1/4tsp Ground coriander seeds
1/4tsp Garam masala
-Boil the cauliflower until it is half cooked.
-Blend the garlic, red chilli, ginger puree and 100grams of onion together until its form the paste. This is your homemade ,creamy , velvety chilli paste.
-Put the rest of onion and coconut oil into the frying pan. Then gently cook until the onion turns translucent.
-Put the curry powder, cumin, cinnamon, coriander seeds, garam masala into the same frying pan. Gently fry the onion and spices together for approx 2 minutes. Add a little water if needed.
-Stir in the chilli paste and cook for further 3-4 minutes.
-Add the cauliflower into the same pan and gently fry until the cauliflower slightly soften.
-Pour in the coconut milk, tomatoes puree, sugar, coconut sugar and salt. Bring it to boil then simmer for further 10-15 minutes.
– Garnish this Vegan Cauliflower Curry with the coriander leaves and sprinkle with the paprika powder. And serve immediately with Thai jasmine rice.
-Keep close eyes on the pan whilst frying the dry spices, as they are easily burnt. Add a little water if needed.
-Not in the curry mood! Transfer the curry into the ovendish. Sprinkle with the grated cheddar cheese and put it in the 200-Celsius oven for 25 minutes. Enjoy a Vegan Cauliflower Curry Cheese with the twist.