Vegetable Curry
An easy to make vegetarian and vegan curry. Full with seasonal vegetables!
British cauliflower is available almost all year round. There are varieties which you can plant in September and they will have heads early to mid spring.
Peas are the same, I normally sow a few in March indoors in my unheated greenhouse and they are ready mid to late spring.
Preparation
Heat the oil in a large pan. Add the onions and soften for around 3 minutes. Add the garlic, desiccated coconut and all the spices and fry for another 2 minutes. Add the cauliflower and coconut milk and gently cook for around 15 minutes, add the peas after 10 minutes and cook until the cauliflower is soft.
Scatter the toasted flaked almonds on top and serve with brown rice.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy.
An easy to make vegetarian and vegan curry. Full with seasonal vegetables!
Ingredients
- 1 can coconut milk
- 1 cauliflower, cut in rosettes
- 1 tsp ground turmeric
- 1 tsp paprika
- 2 cloves
- 2 cloves garlic, peeled and finely cut
- 2 onions, peeled and diced
- 2 tbsp flaked almonds, lightly toasted in a dry pan
- 2 tsp ground coriander
- 200 g fresh (or frozen) peas
- 3 cm fresh ginger root, peeled and finely cut
- 3 tbsp sunflower oil
- 4 tbsp desiccated coconut
- Brown rice to serve
Please Note: May still contain traces of gluten, egg and dairy.