Madras Madness Vegan cauliflower and aloo curry

Indian Spice Recipe

Madras Madness Vegan cauliflower and aloo curry

Recipe Background

As an adaptation of a classical Indian curry we have been making for years, we know how much everyone loves this dish. Full, hearty, slightly hot, our Madras Madness blend lends itself perfectly to a mid-week knock up meal for the whole family. This is super quick to prepare and an incredibly nutritious vegan recipe that anyone can make.

Sitting on a bed of perfectly cooked rice with a side of perky lime pickle, you will make this time and time again. Pair with sparking apple juice or a slightly sweet white wine.

Ingredients

400g roughly diced potatoes
400g cauliflower – sectioned
400g chopped fresh tomatoes
400g chickpeas
400ml coconut cream
I cup frozen peas
100g fresh spinach leaves
30g Silk Road Spice co. Madras Madness spice blend
2 Tbsp vegetable oil
1 tsp minced ginger
1 large onion – diced
4 cloves garlic – minced
1 cup vegetable broth

Method

Heat oil in a large pan

Add the diced onion, ginger and garlic, sauté for 4 minutes

Add potatoes and stir to coat for 3 minutes on high heat, then add the spice blend

Deglaze the pan with half of the broth

Add the fresh tomatoes and stir to combine, cook for 10 minutes

Add the cauliflower, chickpeas, coconut cream and remaining broth

Bring to a boil then reduce the heat to low

Cook uncovered for a further 15 minutes, stirring occasionally or until the potatoes are soft

Add the peas and spinach leaves, stir and cover for the last 5 minutes

Serve with coconut Basmati rice and lime pickle