Recipe: cauliflower curry – Voice Online


PACKED WITH powerful spices and vegetables, this vegan cauliflower curry is a hearty, filling curry ready to satisfy your friends and family. A one pot wonder that takes a short time to prepare and will keep you wanting more. 

Serves 4  


  • 1 cauliflower, cut into florets 
  • 1 white onion, thinly sliced 
  • 1 inch piece of fresh ginger, grated 
  • 4 garlic cloves, roughly chopped 
  • 3 fresh tomatoes, peeled and chopped 
  • 1/4 tsp turmeric 
  • 1 can (400ml) coconut milk 
  • 2 medium sized potatoes, peeled and chopped into chunks 
  • 1 courgette, roughly chopped 
  • 1 tsp medium curry powder 
  • 2 tbsp olive oil 
  • 1/4 tsp cayenne pepper 
  • 1/2 tsp paprika 
  • 1/2 tsp cumin 
  • Salt and Pepper 
  • Lime (optional)
HEARTY: This dish is packed with spices


  1. In a pan, on medium-low heat, fry the onion, garlic and ginger in the olive oil until soft and lightly browned.  
  2. Then add all the spices, including salt and pepper. 
  3. Add all the vegetables and fry together for 4-5 minutes, stirring occasionally.  
  4. Pour in the coconut milk and stir. 
  5. Drop the heat slightly, cover and leave to cook for 30-35 minutes or until the potatoes are cooked through. 
  6. Upon serving, squeeze some lime over the dish for added deliciousness. 

    Best served hot and with rice 

    For more recipes visit or follow Carla Ecca on Instagram @isaporidelmondo

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