A beautifully spiced vegan curry recipe that will give your mid-week meals a bit of Eastern inspiration. Fast to cook and packed with all the goodness you need.
1 x Cauliflower
3 x Garlic Cloves
1 x Red Chilli – approx 15g
1 x 10g piece peeled Fresh Ginger
1 x tsp ground Cumin
1 x tsp Paprika
2 x tsp Curry Powder
1 x Lemon
2 x Red Onions
30g Cashew Nuts
30g Blanched Almonds
1 x 400ml Coconut Milk
1 x 400g Chopped Tinned Tomatoes
1 x 400g Tin of Chickpeas
100g Baby Spinach Leaves
35ml Rapeseed Oil
Sea Salt and Black Pepper
Peel the onions, halve and thinly slice.
Peel and mince the garlic.
Grate or finely chop the ginger.
Finely chop the chilli along with the seeds.
In a wok sauté the onions in the oil for 4 mins on a low heat.
Add the nuts and cook another minute.
Add the chilli, garlic, ginger, ground cumin, paprika and curry powder. Cook on a low heat for a minute, stirring as you cook. Then, add the coconut milk and the chopped tomatoes.
Grate the lemon and juice – add the rind and juice to the curry sauce. Bring the sauce to the boil, season with some salt and plenty of black pepper.
Cut the cauliflower into eighths and add to the sauce.
Drain the chickpeas and add to the wok. Gently cook for about 25 mins till the cauliflower is just cooked and the sauce has thickened. Then add the spinach leaves, stir through and cook another 5 mins.
Serve alongside some basmati rice.
