Quick curry with charred cauliflower

Love it!

Make a quick, hearty weeknight supper with this all-in-one cauliflower curry. This recipe never disappoints!

If you love Indian food you have to try this recipe! This curry tastes just as good as what you’d get at an Indian restaurant plus it’s vegan and easy to make!
All you need are some spices, tomatoes and coconut milk. Charred cauliflower gives this curry an extra kick of flavor!

What is curry?

Curry is one of the most famous meals in Indian cuisine. This delicious gravy or sauce is cooked together with meat, tofu, or vegetables and it contains many different kinds of spices.
Depending on your tase and what your recipe calls for you could have a mild curry or a super spicy one.

vegan curry with charred cauliflower

How to make curry?

It may seem like a very complicated dish to prepare but trust me, it is not! All you need are some spices. There are many different ways to make curry and each region will have its specialty.
Here’s what you will need to make [ my ] curry base:
2 tbsp vegetable oil
1 onion, large shallot or 4 green onions
3 garlic cloves, minced, grated or finely chopped
1 thumb size piece of ginger, grated
5 curry leaves
1 tbsp coriander powder or seeds
2 tbsp mustard seeds
1 tbsp fenugreek
4 cloves
1 to 2 fresh red chillies
+ for curry:
1 cup coconut milk
1 cup water
half cauliflower
1 cup cooked or canned chickpeas
cilantro or parsley for decoration
How to prepare a curry base?
1. Peel an onion and slice it thinly.
2. Put it into a large casserole pan on a medium-high heat together with 2 tablespoons of oil and cook for around 5 minutes, until soft and golden, stirring regularly.
3. Add curry leaves, coriander, mustard seeds, fenugreek, diced chillies, ginger, garlic and 4 cloves. Cook, stirring for 2 minutes.
That’s it!

Now to prepare today’s curry recipe:
1. Chop 2 tomatoes and add to the pan [ can be replaced by a tbsp of tomato paste or 2 canned tomatoes ]. Cook for another minute or two, then pour in the coconut milk.
2. Add the cooked or canned chickpeas and season with salt. Simmer for another 5 minutes.
3. In the meantime place thick cauliflower slices on a hot gill pan and cook until charred [ about 5 minutes on each side ].
4. Add charred cauliflower to the curry sauce, cover with a lid and cook for 5 minutes.
Serve over rice or on its own with paratha or naan bread for dunking.

You can replace cauliflower with other charred or fresh vegetables. Try zucchini, peppers, carrots, broccoli, french beans, asparagus, eggplant, okra… Spinach, kale, potatoes or pineapple would make a great addition to this curry too. You can also add some lentils, tofu or other meat replacements.

How to store and reheat charred cauliflower curry?

To store leftovers: Make sure to let your curry come to room temperature. Then store in the fridge, covered for 4 – 5 days.
Ways to freeze: Once the curry is cooled, pour it into a freezer safe container. Freeze it for up to a month.
How to reheat: To reheat a single serving, pour it into a small pan and warm it up on the stovetop [ you can also pour it into a bowl and microwave it for a few minutes until warmed through ]. For a bigger batch, just pour it back into the pot and warm it up on the stovetop.

vegan curry with cauliflower

Quick curry with charred cauliflower

Servings 2 servings
Prep Time 30 mins
Total Time 30 mins

Equipment

  • grill pan
  • large pot

Ingredients

Curry base

  • 2 tbsp vegetable oil
  • 1 onion you can use large shallot or 4 green onions
  • 3 cloves garlic minced
  • 1 thumb size piece of ginger grated
  • 5 curry leaves fresh, frozen or dried
  • 1 tbsp coriander powder or seeds
  • 2 tbsp mustard seeds
  • 1 tbsp fenugreek seeds
  • 4 cloves
  • 1 - 2 fresh chillies chopped

Curry with charred cauliflower

  • ½ head cauliflower
  • 2 medium tomatoes cut into cubes
  • 1 cup chickpeas  cooked or canned
  • 1 cup coconut milk
  • 1 cup water
  • salt to taste

Instructions

Curry base

  • Peel an onion and slice it thinly
  • Put it into a large casserole pan on a medium-high heat together with 2 tablespoons of oil and cook for around 5 minutes, until soft and golden, stirring regularly
  • Add curry leaves, coriander, mustard seeds, fenugreek, diced chillies, ginger, garlic and 4 cloves. Cook, stirring for 2 minutes

Curry with charred cauliflower

  • Chop 2 tomatoes and add to the pan [ can be replaced by a tbsp of tomato paste or 2 canned tomatoes ]. Cook for another minute or two, then pour in the coconut milk
  • Add the cooked or canned chickpeas and season with salt. Simmer for another 5 minutes
  • In the meantime place thick cauliflower slices on a hot gill pan and cook until charred [ about 5 minutes on each side ]
  • Add charred cauliflower to the curry sauce, cover with a lid and cook for 5 minutes
  • Serve over rice or on its own with paratha or naan bread for dunking

Notes

Nutritional value - ½ curry
343 kcal | Carbohydrates 32 g | Protein 11 g | Fat 11 g | Fiber 10 g
Course: Main Course
Keyword: budget friendly, cauliflower, coconut milk, curry, easy, gluten free

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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