Butter Cauliflower Curry

Vegan, gluten-free, dairy-free, egg-free, onion & garlic free

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Serves 4

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Vegan, gluten-free, dairy-free, egg-free, onion & garlic free 〰️ Serves 4 〰️

This curry is one of my proudest creations. It’s the perfect weeknight dinner. It’s comforting, makes the kitchen smell so wonderful, and is a great recipe to have on hand for when cauliflowers are in season. It also reheats like a dream, meaning tomorrow’s work lunches are sorted. This sauce is the wonderful work of Nora from Nora Cooks (see original recipe here). I’ve used this sauce to create a warming butter cauliflower. It’s creamy, so full of flavour, and is the perfect way to give cauliflower a little razzle dazzle.

To see a video of how to make this dish, click here.

INGREDIENTS

• 1 small or 1/2 large cauliflower, cut into florets

• 2 tablespoons extra virgin olive oil

• 1 can (425 grams) chickpeas, drained and rinsed well

Sauce

• 2 tablespoons vegan butter

• 1 tablespoon fresh ginger, skin removed and chopped finely (or 1 teaspoon dried)

• 1 tablespoon garam masala

• 1 teaspoon curry powder

• 1 teaspoon ground coriander

• 1 teaspoon sea salt

• 1/4 teaspoon chilli powder

• 1/3 cup tomato paste

• 1 can (400 millilitres) coconut cream

Cooked rice, to serve

METHOD

1. Preheat the oven to 180° C and line a baking tray with baking paper. Place the cauliflower onto the baking tray and drizzle over half of the olive oil. Bake for 20 minutes. Remove the tray from the oven, add the chickpeas and the other half of the olive oil, then return to the oven for a further 20 minutes.

   1 small or 1/2 large cauliflower

   2 tablespoons extra virgin olive oil

   1 can (425 grams) chickpeas, drained and rinsed well

2. While the cauliflower is baking, prepare the sauce. Melt the butter in a large fry pan over medium heat. Once the butter has melted, add in all of the spices. Stir gently for a few minutes to allow the spices to bloom. You will know this has happened when the spices become fragrant. Stir in the salt, tomato paste and the coconut cream, and turn the heat down to low-medium for the sauce to simmer until the cauliflower is ready.

   2 tablespoons vegan butter

   1 tablespoon fresh ginger

   1 tablespoon garam masala

   1 teaspoon curry powder

   1 teaspoon ground coriander

   1 teaspoon sea salt

   1/4 teaspoon chilli powder

   1/3 cup tomato paste

   1 can (400 millilitres) coconut cream

3. When the cauliflower and chickpeas have finished baking, remove them from the oven and add them into the sauce. Stir well to ensure that every piece is coated with the sauce. Serve with rice or roti. Enjoy! Allow any leftovers to cool fully before storing in an airtight container in the fridge for up to 3 days.

   Cooked rice, to serve