Vegan Cauliflower Curry

Easy, healthy cauliflower vegan curry and still super creamy! Plus, there’s a secret ingredient which make this recipe extra tasty.

Ingredients
oil of choice
small handful cashewnuts, roughly chopped
1 tsp cumin seeds
2 dried chillies
2 brown onions, roughly chopped
4 garlic cloves, roughly chopped
1″ ginger, roughly chopped
4 tomatoes, roughly chopped
1 beetroot, roughly chopped
2 potatoes, roughly chopped
1 small cauliflower, roughy chopped
1 tsp garam masala
1 tsp salt
½ tsp turmeric powder
½ tsp chilli powder
1 tsp ground cumin
150g frozen peas
100ml double cream (optional)

Method
– Add 2-3 tbsp of oil to a hot pan. Add the cashew nuts, cumin seeds, and let it sizzle for 30 seconds.

– Add the red chillies and onions. Cook on medium heat for 5 minutes until lightly golden.

– Add the garlic, ginger, tomatoes, and beetroot. Mix well and cook on high heat for 4-5 minutes.

– Add 200ml of water and bring it to a boil. Cover and cook on low heat for 15 minutes.

– Add 2-3 tbsp of oil to another hot pan. Add the potatoes and shallow fry until lightly golden.

– Transfer the contents of the first pan to a blender and blitz until smooth. Pour it back into the pan, cover, and cook on low heat for 30 minutes.

– Once the potatoes are golden, remove them from the pan and place them onto some kitchen roll to remove any excess oil.

– In the same pan, add the cauliflower and fry until golden.

– Add the garam masala, salt, turmeric powder, chilli powder, and ground cumin to the sauce. Mix well.

– Add the cauliflower, potatoes, frozen peas, and 100ml of water. Mix well, cover, and cook on low heat for 10 minutes. Option to add the double cream to make it extra creamy.

Time to plate it up! I like to serve mine with piping hot basmati rice.