An easy to make vegetarian and vegan curry. Full with seasonal vegetables!
British cauliflower is available almost all year round. There are varieties which you can plant in September and they will have heads early to mid spring.
Heat the oil in a large pan. Add the onions and soften for around 3 minutes. Add the garlic, desiccated coconut and all the spices and fry for another 2 minutes. Add the cauliflower and coconut milk and gently cook for around 15 minutes, add the chickpeas after 10 minutes and cook until the cauliflower is soft.
Scatter the toasted flaked almonds on top.
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
- 3 tbsp sunflower oil
- 2 onions, peeled and diced
- 1 cauliflower, cut in rosettes
- 2 cloves garlic, peeled and finely cut
- 4 tbsp desiccated coconut
- 1 can coconut milk
- 1 tsp ground turmeric
- 1 tsp paprika
- 2 cloves
- 2 tsp ground coriander
- 3 cm fresh ginger root, peeled and finely cut
- 1 can chickpeas, drained
- 2 tbsp flaked almonds, lightly toasted in a dry pan
Please Note: May still contain traces of gluten, egg and dairy or other allergens.