Goodbye 2020 and hello 2021! This past year has been an unusual one, but I must say that time flew anyway. The start of this new year was as festive as possible: Andrea and I prepared a 4-course meal for the two of us, enjoyed some bubbles, and had virtual cheers with our families.
I have no resolutions for this new year – although I rarely make any – and only wish that things go back to some kind of normality soon. However, I’ve decided to have a dry (alcohol-free) and meat-free January. For Christmas, I’ve received a couple of vegetarian and vegan cookbooks from hubby with so many inspiring recipes that I can’t wait to try!
This recipe comes from Healthy Indian Vegetarian by Chetna Makan. You have probably heard her name in one of my previous posts, as I have cooked from her books already quite a few times. This last cookbook is completely vegetarian and as usual, recipes are very easy to make. You’ll need to get some spices, but if you are a curry fan, your pantry is probably already fully equipped!
While the original recipe requires double cream, I substituted it with plant-based single cream (Alpro brand), but you can also use coconut cream. This means that this recipe is completely #vegan !!!
Roast Cauliflower Curry (Vegan Recipe!)
Ingredients
For the cauliflower
For the curry
Instructions
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Preheat oven at 180C fan. Line a baking tray with a baking sheet. Place the cauliflower florets, oil, and spices in a large bowl and mix well (better to use a wooden spoon, as if you use your hands they will get yellow from the turmeric). Place the cauliflower on the baking tray and roast for 30 minutes.
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In the meantime, prepare the curry. Heat the oil in a large pan and add the bay leaf, cinnamon stick, cloves and cardamom pods. Let sizzle for a few seconds, then add the chopped onions and cook for 5 minutes on medium-high heat. Add the cashew nuts and cook on high heat for 1 minute, then add the ginger and garlic and cook for another minute, stirring well.
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Add the tomato, spices, salt, and water and bring to the boil. Cover the pan with a lid and cook for 25 minutes on low heat until everything is soft and mushy. Remove the pan from the heat.
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Remove the bay leaf and cinnamon stick, then using an immersion blender, blitz the curry until it gets smooth. Add the roasted cauliflower, sugar, and cream. Mix well and cook on low heat for 5 minutes. Serve hot with rice.
