Vegan Roasted Curry Cauliflower Food

VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS

Steps:

• Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
• Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
• Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

VEGAN ROASTED CURRY CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Wash and pat Cauliflower dry. Remove tough core and break (or cut) the florets into bit sized pieces. Set aside.
• Combine olive oil, lemon juice, curry powder, salt, cayenne, and garam masala in a large bowl; mix into a paste. Add cauliflower and gently mix with a spoon to evenly coat with the spice paste. Transfer cauliflower to the prepared baking sheet and spread out in one layer.
• Roast in the preheated oven until cauliflower begins to caramelize, 20 to 25 minutes.

CAULIFLOWER CURRY

Steps:

• Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
• Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
• Add the cauliflower, toss with the other ingredients so it's well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
• Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead - pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.

ROASTED CAULIFLOWER & CURRY SOUP

Steps:

• In a large bowl add 1 tbsp of melted oil to cauli florets, season with salt & pepper, place on parchment-lined baking sheet. Roast 425 F 20-25 min until edges get brown & caramelized
• In a large pot or dutch oven, heat oil on med and sautée onions & leek till translucent about 5-7 min
• Mix in tomato paste, garlic, ginger, & the rest of seasonings for 1 min until you can smell spices
• Add broth, lentils, cauliflower (reserving 1 cup for soup topping), bay leaf and bring to a boil then simmer 15-20 min
• Use immersion blender, or blend in blender in batches till smooth. Add lemon juice & garam masala. Adjust seasonings. Top with reserved roasted cauliflower & fresh herbs. Enjoy!

VEGAN POTATO AND CAULIFLOWER CURRY

Steps:

• In a large pot add chopped onion and garlic. Add 1 tsp coconut oil and a pinch sea salt and bring to medium-high heat. Cook onion and garlic stirring occasionally until onion turns translucent, approx. 10 minutes.
• Add chopped potatoes to the pot and cook until they start to sweat, approx. 10 minutes. Then add cauliflower florets and cherry tomatoes. Pour in vegetable stock. Cover pot and bring to a simmer. Then add tomato paste, turmeric, cumin, freshly grated ginger, and lemon juice.
• Pour in red lentils and simmer curry on medium-low heat for 15-20 minutes, or until lentils and veg are cooked and curry has thickened. Lastly, pour in coconut milk and stir to combine.
• Add cayenne pepper, sea salt and pepper to taste. Serve curry with brown rice or naan bread.