9.16.2024

Cottage Cauliflower Curry (Vegan)

edited 4/4/25



This an easy one pot meal for a large group of people I make for the family when we're up at the cottage. We have access to the amazing weekly farmer's market and all its gorgeous Canadian produce. Cauliflower is way cheaper there than in NYC, and I take full advantage with this recipe. This lovely white veg truly shines when roasted, raw cauliflower can't hold a candle. Because the cauliflower bites are kind of meaty, this recipe is accidentally vegan unless you want to throw in some chicken breast as well. In fact you can throw in an assortment of extras, like chopped green beans or a half cup of red lentils. Last time I made it, I added kabocha pumpkin.



Ingredients:
  • 1 large head of cauliflower, sliced 1in thick like bread
  • 4 medium carrots
  • 1 red pepper, diced
  • 1 yellow onion, diced
  • 1in ginger, minced
  • 5-6 cloves of garlic, minced
  • 1 1/2 cup frozen peas
  • 1 can of coconut milk (can use lite if you want but fat is nice since this is a vegan dish)
  • Basmati/Jasmine Rice


Spices:


I roasted my veg for this with either Madras Curry Spice blend or Garam Masala (both Indian)

OR 

Ras El Hanout in a pinch, which is usually what I pre-mix to bring up to the cottage (a North African blend, same ingredients as the Indian ones PLUS all spice and ginger, recipe here:  https://www.allrecipes.com/recipe/150574/ras-el-hanout/)





Roast your veg ahead of time, I usually do. Toss your cauli and carrots lightly in oil and spice mix of choice from above for 40 min until soft. 425˚F


Instructions:

  1. Start your rice.
  2. Sweat your onions in a large pot with a tbsp olive oil. once translucent add minced ginger and garlic and cook for 1 min.
  3. Add another tbsp of olive oil and bloom your spice blend in the oil. stir when they start to bubble (do not burn)
  4. Add large can of diced tomatoes or four chopped tomatoes. Optional: Here you can add in chopped pumpkin, green beans, a half cup of red lentils, or chicken.
  5. 1 add tbsp soy sauce, 1 bouillon cube of your choosing, and simmer for 10 min.
  6. Rip or chop up your roasted cauliflower and carrots into bite size pieces and throw them into the pot.
  7. Add your frozen peas and can of coconut milk, bring back up to a simmer for a minute, but do not boil! (fats will separate, this is called ‘breaking’ a sauce, and it will not be creamy anymore)
  8. Turn off heat, stir in 1 tbsp maple syrup and 1-2 tsps vinegar (preferably white) and taste for seasoning (add salt if you need it)
  9. Serve with long grain rice.