Thrifty Vegan by Katy Beskow

Author:Katy Beskow
Language: eng
Format: epub
Publisher: Hardie Grant Publishing
Published: 2023-10-04T00:00:00+00:00

fragrant cauliflower curry

Serves 2 generously

Cauliflower makes a fantastic curry ingredient, as its gentle flavour allows for all the spices to infuse through it, so every bite is as delicious as the next. This dish has a delicate blend of spices, which you can adjust to your own preferences.

2 tbsp sunflower oil

1 onion, finely chopped

1½ red fresh chillies: 1 finely chopped, ½ finely sliced

2cm (¾in) piece of ginger, peeled and minced

3 cloves of garlic, crushed

1 tsp ground turmeric

1 tsp garam masala

Pinch of ground cumin

400ml (14fl oz) can full-fat coconut milk

150ml (5fl oz/scant ⅔ cup) hot water

1 small cauliflower, cut into bite-size florets

2 large flatbreads (optional)

200g (7oz/1 cup) cooked Puy (French) lentils

Handful of fresh coriander (cilantro), roughly chopped

Generous pinch of sea salt

Heat the oil in a large pan over a medium heat. Add the onion, chopped red chilli and ginger to the pan and cook for 2–3 minutes until the onions soften but do not brown. Add the garlic, then stir through the turmeric, garam masala and cumin, cooking for a further minute.

Pour in the coconut milk and hot water and allow to simmer. Add the cauliflower to the pan and cook for 5–6 minutes, then increase the heat to medium–high until the cauliflower is al dente.

Grill the flatbreads, if using, for 1 minute on each side in a griddle pan.

Tip the lentils into the curry pan and stir through. Remove the pan from the heat and scatter with the coriander, sea salt and the sliced red chilli just before serving.

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