Recipe: Vegan Malabar-Style Cauliflower Curry

Gousto has launched its new Taste of India range, which runs for four weeks and consists of 9 authentic Indian dishes that celebrate different regions in India.

Gousto makes home cooking convenient for families, directly delivering fresh, quality ingredients plus foolproof recipes, seven days a week. Using fresh, wholesome ingredients from local farms and trusted suppliers, customers can feel confident they are feeding their family well. With Gousto, you can choose the recipes you want to cook, in a range of cuisines and flavors. With plenty of quick dishes, vegetarian recipes plus lighter options too, there’s something for everyone.

This vegan Malabar-Style Cauliflower Curry is one dish from the range that celebrates Southern Indian cuisine.

SERVES:

2 (double ingredients for 4 people)

INGREDIENTS:

15g fresh root ginger

1 tsp ground coriander

2 tamarind paste sachets

1 cauliflower

1 red onion

2 garlic cloves

50g solid coconut cream

2 tsp ground fenugreek

½ tsp ground turmeric

2 tomatoes

1 tbsp tomato paste

½ vegetable stock cube

1 bag of cashew nuts

130g basmati rice

YOU WILL NEED: Salt, vegetable oil.

METHOD:

Peel and slice the red onion into wedges. Peel and finely dice (or grate!) the garlic. Peel and finely slice the ginger into thin matchsticks. Dice the tomatoes finely.

Boil a kettle. Chop the cauliflower into bite-sized florets, discarding the leaves.

Hear a large, wide-based pan (preferably non-stick) with a matching lid over medium hear. Once hot, add the cashew nuts and cook for 2-3 mins or until toasted then remove from the pan. Chop the toasted cashew nuts, roughly.

Return the pan to a medium-low heat with t tbsp. vegetable oil. Once hot, add the res onion wedges, ground turmeric, ground coriander, and ground fenugreek. Season generously with salt and cook for 5-6 min until the onions have softened.

Meanwhile, add the basmati rice, a pinch of salt and 300ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.

Once the onions have softened, add the garlic and half the ginger matchsticks and cook for 2-3 min, stirring frequently, or until fragrant. Once fragrant, stir in the tomato paste and add the cauliflower florets and give everything a good mix up.

Meanwhile, remove the coconut cream from the sachet and chop it roughly. Dissolve ½ vegetable stock cube, tamarind paste, chopped coconut cream in 250ml boiled water – this is your coconut stock. Add the diced tomatoes and coconut stock and cook, covered, for 8-10 min or until the cauliflower is cooked through and the sauce has thickened to a curry-like consistency – this is your Malabar Cauliflower curry.