Delicious cauliflower curry *vegan*

Curry also tastes good without meat. Much better even than the conventional variant. So easy you can prepare a cauliflower curry vegan!

What could be better than a warming stew on cold days? Apart from swapping the location for the beach and palm trees, the only thing I can think of off the top of my head is a delicious cauliflower curry.

Curry is something I could eat every day. But so that it doesn't get boring, variety has to be on the table.

And because I know that you - just like me - are guaranteed to eat too few vegetables, we prepare our Indian curry with extra vegetables and chickpeas. Today I show you how to prepare your cauliflower curry vegan and in a few minutes.

So: Cook the rice already. The stew is quickly ready!

What ingredients you need for a cauliflower curry

That's where the meat is missing. How can you make curry vegan? Cabbage is just a side dish. Yes, we've all heard these sentences before. But you know what? With this vegan curry made from cauliflower, you'll convince even the biggest skeptic.

Because the best thing about curries of all kinds is that they provide a taste explosion in the mouth. It doesn't matter whether you prepare Thai curry or Indian curry. And that's despite the fact that you're not using that many ingredients in the cauliflower stew. The secret is the spices, not the meat. But let's take a detailed look at what ingredients you need.

Cauliflower

First and foremost, of course, is cauliflower, which in Austria and some places in Switzerland is also called cauliflower. So please don't be surprised if you read the term in this recipe every now and then.

Cauliflower is very healthy and low in calories and is therefore considered the domestic superfood par excellence. You will find in it a lot of vitamins, especially vitamin C and K. In addition, a lot of potassium, phosphate, sodium.

With just 22 calories per 100 grams, it should be a regular part of our diet. You can use it to make soups, side dishes and curries. Or you can try something special: Chocolate Brownies.

Vegetables

You can use any vegetables you like. For stews like this, I use whatever I have on hand. So the dish always turns out a little different. This time, in addition to cauliflower, I also used zucchini, sweet pea pods, bell peppers and potatoes.

Potatoes ensure that the stew is well satiated and are a fixed component of Indian curries.

But you can also take the following vegetables:

• Sweet potato
• Carrot
• Celery stalk
• Sprouts
• Broccoli
• Kohlrabi
• Green beans
• Edamame
• Peas
• Pumpkin

Try this: cauliflower rice with curry!

Ginger, onion, garlic and chili

They provide a lot of flavor in the curry. You should not do without ginger under any circumstances. You can omit garlic and replace it with onions. However, I have found that a little garlic adds extra flavor. If you don't have fresh garlic at home, use dried garlic or garlic salt.

For onions, you can choose from the red or classic variety. Red onions are a bit milder and visually a real eye-catcher. If you like, you can sprinkle a few spring onions over the dish to enhance its appearance.

Chili should not be missing in any Indian dish. In India, people eat very spicy food, which I had to learn quickly during my trip to India. So a little bit of spiciness is allowed. Depending on the type of chili, the degree of spiciness is sometimes more intense, sometimes less intense. So it's better to be a little more careful and to season. If it is too spicy, you can only defuse it with additional yogurt. This also leads us to the next point.

Vegetable yogurt

It ensures that the cauliflower curry remains vegan. I use oat yogurt or soy yogurt for this dish. If you don't eat a purely plant-based diet, you can of course also use regular yogurt.

Yogurt is your best weapon if you've over-seasoned. It neutralizes spiciness, excess seasoning and makes the curry creamy.

Garam Masala

The best Indian curry spice mixture is Garam Masala. In it you will find cumin, pepper, Cardamom*, Cinnamon* and cloves. It is this mix that makes our cauliflower curry so special.

If you're not a fan of this, you can also turn your stew into a Thai curry. For this, you take a Thai curry mixture instead of Garam Masala. The taste is worlds apart between the two curries.

Oh, and a Thai curry is made with coconut milk, while the Indian version relies on yogurt and water.

Chickpeas

Indian cuisine is made for vegans and vegetarians. Therefore, the chickpea may not be missing. If it has to go fast, use canned chickpeas. If you have time, soak chickpeas in water overnight and cook them separately in salted water the next day.

Pulses make you feel full faster and keep you full. However, due to their high fiber content, they can cause problems for sensitive stomachs - in this case, reduce the amount and add a little caraway to the stew. With its anti-flatulence effect, it also ensures that you tolerate the cauliflower better.

This recipe is

• vegan and therefore free from all animal foods
• therefore also lactose free
• a great way to utilize vegetables
• packed with vegetables
• very long satiating
• the optimal stew for cold days

Have you ever made pizza dough from cauliflower?

What recipe makes a delicious vegan cauliflower curry

Are you ready? Then you're ready to get started. If you've never made a veggie curry before, here's a detailed tutorial. If you've made one before and are just looking for recipe inspiration, then you'll find a short version at the end of the post.

Here comes the longer version with quite precise step-by-step instructions. The recipe is enough for two to three people.

Ingredients

• 2 TBSP. Cashews*
• 250 g cauliflower
• 1/2 zucchini
• 150 g sugar snap peas
• 1/2 bell bell pepper (red or yellow)
• 1/2 chili pepper (or more - depending on the degree of spiciness)
• 100 g floury potatoes
• 1 onion
• 2 garlic cloves
• 1 tsp chopped ginger
• 1 tablespoon garam masala
• 200 g chopped tomatoes
• 4 tablespoons vegan yogurt
• 50 ml tap water
• 100 g chickpeas
• 2 sprigs parsley or coriander

Also: Knife, board, pan

Preparation

Cashew nuts* roast

Take the Cashews* and fry them Without oil in a pan from both sides. Very important: without oil! As soon as they get a little color, remove the pan from the heat. If the pan is very hot, put the nuts in a cup or glass. If the pan is too hot, they will burn.

Prepare the cauliflower

Wash and halve the cauliflower. Now pluck it into florets, preferably with your fingers. You can cut large pieces smaller with a knife. As a guide, the florets should not be larger than the ladle of a teaspoon. Set the cauliflower aside.

Chop the vegetables

Wash and chop the zucchini, snow peas, bell bell pepper and chili. The sugar snap peas are best cut in half. You can cut the zucchini into cubes, thin slices or sticks.

I usually cut the peppers like vegetable sticks, because that's the best way to show them off. Feel free to mix two colors - I'll just use yellow peppers this time. Put the vegetables aside

Prepare the potatoes

Peel the potatoes. Cut them into small cubes - the smaller the better. Because the potatoes are the ingredient that takes the longest to cook.

Onion, garlic, ginger

Peel the onion and garlic. Cut the onion coarsely with a knife and the garlic very finely. Now you need to peel the ginger. Use a teaspoon for this. Scrape off the skin of the ginger with the front side of the spoon - this way you won't lose so much of the sharp tuber.

Then chop the ginger into small pieces.

Prepare the curry

Fry the onion, garlic and ginger in a pan with olive oil. Once the onion starts to become translucent, add the potato and cauliflower.

Stir in garam masala and then the chopped tomatoes. Put the lid on the pan, turn down the temperature.

In the meantime, mix yogurt with water and pour the mixture into the pan as well. Now your curry should simmer gently for about 10 minutes.

Fold in vegetables

Drain the chickpeas from the can and rinse them with water. Put them into the pan. Now let the mix stew for another 5 minutes.

Finally, add the zucchini, snow peas, chili and bell bell pepper. Simmer only briefly, so that the vegetables stay nice and crunchy.

Chop the parsley (or cilantro) and sprinkle it over the vegan cauliflower curry.

Serve the dish with rice, the fried Cashews* and pieces of lime.

How can I refine the cauliflower curry?

You are not quite happy with the recipe and are looking for ways to prepare it differently. I have written down a list of ingredients that you can add to your curry.

Try:

• Tofu or seitan
• other vegetables (see above)
• Spinach
• Beets
• Mushrooms like mushrooms
• Beans instead of chickpeas
• Sesame
• Quinoa instead of rice or a other travel alternative

Can you freeze vegetable curry?

Yes, curry can be frozen well. However, you must keep in mind that the vegetables will no longer be crunchy. Therefore, it is worth adding a few fresh pieces of bell pepper, onion and zucchini after thawing. So it gets again a little more bite. And the curry with cauliflower tastes like freshly cooked.

If you're a fan of cooking 1x 4x enjoying like I am, then you can make the curry in larger quantities. Because cauliflower curry is vegan, you don't have to worry that it won't taste as good after defrosting. Especially with meat you know that it often becomes tough - this does not happen with vegetables.

So incredibly delicious is veggie goulash with jackfruit

And here, as promised, the short version of the recipe, for those who are in a hurry.

Our conclusion

This recipe proves that cauliflower curry can be vegan without sacrificing flavor. Prepared in large quantities and frozen, it will get you through even the coldest winter days.

Have fun making it and enjoy!

To browse further:

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• Cooking pumpkin in the oven - Delicious pumpkin wedges from the oven
• The most delicious plum compote in the world + preserving instructions

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