If you saw my last curry post at the end of august I think you’ll agree that this is already an improvement. I wanted to make not just a vegan curry sauce, but an entire vegan curry that wasn’t too difficult but used enough fresh ingredients that it would still be filling and wholesome. So obviously this recipe is vegan but I liked the fact you can use vegan coconut yoghurt, the recipe has more of a focus on dairy-free dairy ingredients for a thick and creamy curry! I already had the spices to use on this one I just needed the yoghurt and creamed coconut, if you don’t have the spices please don’t skip them, it really helps to build up a deep curry flavour underneath the cream and give you a great base for your sauce, I know it can be expensive to buy it all first time around but once you’ve got them you can make curries time after time with no problem at all!
200g Cauliflower, cut into florets
3 Medium-sized Potatoes, peeled and quartered
1/2 Onion, finely chopped
2 Cloves of Garlic, finely chopped
2 tsp Curry Powder (your choice of heat)
1/2 tsp Tumeric
1/2 tsp Coriander Seeds
200g Plain Rice (I used one bag of boil-in-the-bag)
200g Chopped Tomatoes
125ml Coconut Yoghurt
100ml Creamed Coconut
Salt & Pepper
1 tsp Granulated Sugar
Start by boiling the cauliflower and potato in a small pan on high heat for 10-15 mins until the potatoes have softened.
Put a large frying pan on medium-low heat, add a tsp of oil and fry the garlic and onion for 5-7 mins until the onion is translucent.
Add your spices to the frying pan and stir until they coat the onion and garlic.
At this point the veg should be cooked, take it off the heat and pour into a sieve, set aside. Boil your rice in the same small saucepan for around 15 mins.
In the frying pan, turn the heat down to medium-low and add the chopped tomatoes, yoghurt and creamed coconut, I cubed my creamed coconut so that it melted quicker, then just continue to stir the curry until it thickens and lightens in colour.
Add salt, pepper and sugar to taste, if you need to add any more spices in then this is the best time. Pour the veg into the pan and gently stir just to coat the veg in the curry sauce, keep it all simmering for 3-4 mins.
Arrange the rice on a plate, pour the curry over the top and you’re ready to tuck in! As you can see, I also used half a green bell pepper, this is completely optional I just had this in the fridge and didn't want it to go to waste.
Oh, this was some good curry! I’m sure curry experts could pick this apart and say I should have used more/different spices but this is the first time I've made a thick, creamy coconut curry that actually tasted of each spice and the coconut ingredients, I would (and plan to) make this weekly during the cold months and I think it’ll be perfect as a meal prep option too, and most importantly…it’s 100% vegan! I think quite a lot of people would struggle to believe this was vegan. This recipe is perfect for those just getting into cooking, or kids who wanna start learning a thing or two, it only uses a couple of pots and pans so there isn't too much washing up and it takes about 45 mins from start to finish! I hope you get the chance to try it if you can and I hope it becomes a staple dinner recipe just like it's become for me.