Cauliflower ‘Chicken’ Keralan Curry

Garden Gourmet, Wunda

Keralan Cauliflower Curry

This vegan Cauliflower Keralan Curry by Wunda and Garden Gourmet is a must-try for your next family curry night! Packed with delicious flavours, this delicious vegan curry recipe offers a plant-powered kick.

Prep time: 10 minutes

Cooking time: 20 minutes

Serves 4. 

Ingredients

½ cauliflower, cut into florets
1 aubergine, cut into chunks
2 tbsp olive or vegetable oil
1 large onion
3 tbsp Keralan curry paste
1 tsp turmeric
160g Garden Gourmet Mediterranean Fillet Pieces (or similar)
3 tbsp desiccated coconut
400ml Wunda Unsweetened (or similar)
400g can drained chickpeas
Large handful cherry tomatoes
1 lime, juiced
Handful coriander leaves

Steamed basmati rice, to serve

Method

1. Heat oven to 200˚C, (180˚C for fan ovens), gas mark 6.
2. Coat the cauliflower and aubergine in 1tbsp of the oil and tip out onto a baking sheet. Roast for 20 minutes, turning the veg halfway through cooking, until everything is golden and tender.
3. Soften the onion in the remaining oil in a large saucepan. Stir in the curry paste and turmeric to the saucepan and cook for a couple of minutes until fragrant. Tip in the Garden Gourmet fillet pieces and fry for 2-3 minutes. Add the desiccated coconut, Wunda, chickpeas, cauliflower and aubergine to the saucepan and bring to the boil. Turn off the heat and stir through the tomatoes.
4. Add the lime juice, coriander and season to taste before spooning the curry over the freshly cooked rice and then dive in!

Did you like this dish? Try this vegan chicken-style curry recipe.

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