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+ servings

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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

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!

Video

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