Vegan Cauliflower and Pea Curry Recipe: Another Delicious Superfood Recipe

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Vegan Cauliflower and Curry Recipe

This cauliflower curry is the perfect weeknight dinner! It’s an actual feel-good dish, super filling, easy to prepare, and healthy. Plus, it’s vegan, gluten-free, and ready in just 40 minutes!

WHY YOU SHOULD TRY THIS RECIPE

I am a huge fan of curries! They’re easy to make and easy to vary depending on what veggies you have at home. For me, curry is just the ultimate comfort food!

For this recipe, I used a combination of cauliflower, peas, potatoes, chickpeas, and bell peppers. Peas and chickpeas are excellent protein sources, especially for vegans and vegetarians. Cauliflower is also a nutrient bomb and contains lots of fiber.

The red bell pepper contains lots of vitamin C and gives the curry a nice bite. The potatoes make the dish pleasant and filling.

I used coconut milk, red curry paste, cumin, and curry powder for the sauce. Freshly squeezed lime juice rounds out the sauce perfectly.

All in all, you’ll need 35 minutes for the recipe. However, the active preparation time is much shorter and is only about 10 minutes. The curry must then simmer for another 25 minutes.

The curry is relatively mild and perfect for children or those who do not like spicy food. The cauliflower curry is a super filling and very healthy recipe for the whole family in combination with freshly cooked rice.

WHAT YOU NEED FOR THE RECIPE

  • Peas – I used frozen peas.
  • Coconut milk – use canned coconut milk (not a light variety) for a nice creamy sauce.
  • Spices – I used curry powder, cumin, and vegetable stock.
  • Curry paste – you need red curry paste for this recipe. Curry paste is not always vegan as it sometimes contains shrimp paste. Luckily, though, you can find vegan curry paste pretty easily. It’s best to look at the ingredient list.
  • Potatoes – I recommend firm boiling potatoes for this recipe.
  • Rice – either basmati rice or whole grain rice.

HOW TO MAKE THE RECIPE

Step 1/Step 2:

  • Prepare the rice according to package directions.
  • Cut the onion into fine strips.
  • Cut the bell bell pepper into medium sized pieces.
  • Finely chop the garlic and ginger.

Step 3: Cut the cauliflower into medium-sized florets and wash.

Step 4: Peel and dice the potatoes.

Step 5: Heat some oil in a large pan and fry the onion for 2-3 minutes until translucent.

Step 6: Add the garlic and ginger and sauté for another minute.

Step 7: Then add the potatoes and sauté for another 3 minutes.

Step 8: Stir in the curry powder, cumin, and red curry paste and sauté for another minute.

Step 9/10: Then add the coconut milk, vegetable broth powder, bell peppers, cauliflower, and chickpeas and simmer for about 20 minutes.

Step 11: Stir in the frozen peas and cook for another 5 minutes.

Step 12: Season to taste with salt, pepper, and lime juice. Serve with the cooked rice and sprinkle with fresh chopped cilantro.

RECIPE NOTES:

Not all curry pastes are vegan, as some contain shrimp paste. Fortunately, however, there are a great many brands that are vegan. So check the ingredient list at the supermarket or Asian market.

The cauliflower curry is relatively mild. You can simply stir in more curry paste or chili flakes if you want it spicier.

It tastes best with freshly cooked basmati rice or whole grain rice.

FREQUENTLY ASKED QUESTIONS:

HOW LONG DOES THE CURRY KEEP?

The curry will keep in the refrigerator for 4-5 days in an airtight fresh-keeping box.

CAN I FREEZE IT?

Yes, it freezes reasonably well. However, you must let it cool completely before freezing.

You can then freeze it for up to three months in a container suitable for the freezer.

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