Vegan ‘Butter’ Cauliflower and Chickpea Curry

Everyone needs a go-to Indian inspired curry recipe for their repertoire. This Butter Cauliflower is an excellent crowd-pleaser and surefire new family favourite.
It’s a mild curry that also freezes well in case you have any leftovers or make extra to save for a rainy day.
Best served over cooked rice or you could even use cauliflower rice or zoodles, if you prefer.
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Ingredients

For the Sauce:

  • 350 ml vegetable stock
  • 170 ml coconut milk or other plant-based milk
  • 75 g raw cashews soaked overnight in water to soften and drained
  • 400 g can diced tomatoes
  • 2 T maple syrup
  • 1 T garam masala
  • ¼ tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 ½ tsp salt
  • 1 tsp fresh grated ginger
  • 2 cloves garlic minced
  • The bottom half of a bunch of coriander stems washed and finely chopped (save the leaves for garnish)

For the Curry:

  • 2 T olive oil coconut oil or vegan butter
  • 1 brown onion diced
  • 3 cloves garlic minced
  • ½ head cauliflower cut into bite sized florets
  • 400 g can chickpeas drained and rinsed.

To serve:

  • White rice brown rice, quinoa or cauliflower rice
  • Pappadums or naan breads
  • Fresh coriander

Instructions

For the Sauce:

  • Place all ingredients in a high speed blender and blend for 2-3 minutes, or until completely smooth and creamy.
  • Set aside.

For the Curry:

  • Heat the oil or butter in a large pot.
  • Add onions and garlic and fry on a medium heat, stirring regularly, until lightly browned.
  • Add cauliflower, chickpeas and the butter sauce mix from the blender.
  • Stir to combine.
  • Bring curry to a boil, turn the heat down to low and simmer gently for 20-30 minutes uncovered until the cauliflower is very soft and the sauce has reduced into a thick and creamy texture.
  • Serve curry over rice, topped with fresh coriander and pappadums or naan bread.
  • Leftover curry is suitable to freeze and in fact tastes even better when eaten the next day, as most curries do!