This veg-packed option is mild and creamy — and vegan
Serves 4 • Ready in 30 mins
INGREDIENTS
- 1 tbsp Co-op vegetable oil
- 1 large red onion, thinly sliced
- 5cm ginger, finely grated
- 4 large garlic cloves, crushed
- 1 tbsp mild curry powder
- 1 tsp ground turmeric
- 400g can Co-op chick peas, drained and rinsed
- 1 reduced-salt vegetable stock cube, dissolved in 300ml boiling water
- 2 tbsp coconut cream
- 1 small cauliflower, cut into florets
- Juice of ½ lemon
- ½ x 25g pack coriander, leaves only, roughly chopped
- Co-op plain poppadoms, to serve (optional)
METHOD
- Heat the oil in a large, high-sided frying pan over a high heat. Fry the onion, ginger and garlic for 3 mins, until starting to soften. Set aside a spoonful to garnish. Add the curry powder and turmeric, fry for another minute, then add the chick peas, stock and coconut cream. Bring to the boil and simmer for 10 mins, stirring occasionally.
- Spoon half the curry into a jug, add 100ml water and blitz with a stick blender until smooth. Put the sauce back into the pan and stir in the cauliflower. Cover, bring to a simmer and cook for 10-12 mins, until the cauliflower is tender. Once cooked, stir in the lemon juice.
- Serve the curry garnished with the reserved fried onion mix and sprinkled with coriander, with poppadoms on the side, if you like.
