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Vegan Cauliflower Curry

Feb 10, 2020 · Leave a Comment

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Vegan cauliflower chickpea curry on a plate with spices

An easy throw together vegan slow cooker curry that delivers on ease, flavor, nutrition and all around deliciousness. Sweet potatoes, chickpeas and cauliflower make this a hearty and filling dish you’ll want to make over and over again!

I like a good vegetarian curry. One of my favorite vegetarian curries has pumpkin in it and is the perfect warming dish. This time, I had cauliflower just lounging around in my fridge thus this delicious vegan curry was born.

Ingredients of vegan cauliflower curry:

Aromatics: onion, garlic and ginger sauteed in olive oil.

Sweet potatoes, cauliflower, and chickpeas: hearty, full of fiber and texture. All very filling!

Coconut Milk: for non-dairy creaminess

Spices: keeping it basic with curry powder, turmeric powder and cumin powder, plus salt and pepper to taste.

Diced tomatoes, canned with their juice.

plus extra water to cover the vegetables in the slow cooker. You can also use vegetable broth, but I didn’t have any and this tasted delicious with plain old water.

How to make an easy vegan curry:

There’s few things I like more than when a recipe instructions amount to “throw everything in the slow cooker and turn it on”, so that’s more or less where I’m going here.

First: Saute the onion in olive oil until soft, then add the spices, garlic and ginger and saute for a further minute until spices are fragrant.

Second: Add this onion spice mix to your slow cooker, then add all the vegetables.

Third: Add your liquid (Diced tomatoes, coconut milk, vegetable broth or water)

Turn on slow cooker and cook for 4 to 4.5 hours or until cauliflower and sweet potato are as tender as you like them.

Can I make the curry without a slow cooker:

Yes, you absolutely can!

Make the following alterations to the recipe steps:

  1. Saute the onion in a large pot, and after onions have softened, add the sweet potato and cauliflower to the pot and stir for 5 minutes until browned.
  2. Add the ginger, garlic and spices and cook for a further 30 seconds to 1 minute.
  3. Add all the remaining ingredients (salt, chickpeas, diced tomatoes, coconut milk, and 1 cup of vegetable broth or water), bring to a boil, then reduce heat and simmer for 30 minutes or until vegetables are tender.

What to serve with vegetarian curry?

Rice! I like to use brown rice, to keep this really clean and healthy, but you can also serve it with white rice, or couscous. This would be amazing paired with easy homemade naan bread.

Vegan cauliflower chickpea curry on a pot with spices

How long can I store vegan cauliflower curry?

This will keep tightly covered in the fridge for 3-4 months, or up to 3 months in the freezer. This would be great to freeze as individual portions for a ready and convenient lunch or dinner. Thaw in fridge or microwave and enjoy.

Vegan Curry

Farah Abumaizar
An easy dump it and leave it flavorful curry with chickpeas, sweet potatoes and cauliflower. Hearty, wholesome and delicious!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 4 hrs
Course Main Course
Cuisine Indian
Servings 6 people
Calories 275 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 2 tsp olive oil
  • 1 small red onion, diced
  • 1 tbsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1 heaped tbsp grated fresh ginger
  • 3 cloves crushed garlic
  • 1/2 tsp salt
  • 1 can chickpeas, drained and rinsed
  • 3 sweet potatoes, chopped
  • 1 small head cauliflower, cut into florets
  • 1 can diced tomatoes 14 oz (400g)
  • 1 can coconut milk 14 oz (400g)
  • 2 cups water or vegetable broth

Instructions
 

  • Heat the oil in a medium skillet over medium high heat. Add the onion and sautee until softened, about 5 minutes.
  • Add the curry powder, turmeric, cumin, ginger, and garlic and cook for about 1 minute.
  • Remove the onions form the heat and scrape them and all the spices into the slow cooker. Add the salt, chickpeas, sweet potatoes, cauliflower, diced tomatoes, coconut milk, and enough water or broth to just cover vegetables, cover and cook on high for 4-4.5 hours, until vegetables are tender enough for your liking.
  • Taste and season with extra salt and pepper if desired, and serve with rice and/or naan bread.
Keyword vegetarian, slow cooker, curry

If you liked this recipe, you might like:

Pumpkin Sweet Potato Curry

Thai Green Chicken Curry

Pumpkin Curry Soup

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images! I also appreciate every one of your comments and would love any feedback you have 🙂

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Vegan cauliflower chickpea curry on a plate with spices

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Farah Abu Maizar | Food Lover
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Ingredients:
For the rice:
1/4 cup vegetable or canola oil
3-4 onions thinly sliced
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp cinnamon powder
1.5 tsp salt
1/4 tsp black pepper
1 cup water
1 heaped tbsp tomato paste
Additional 3 cups water
2 cups of basmati rice, soaked and rinsed

For the fish:
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800g white fish fillet, like hammour cut into 4-6 pieces
1 tsp cumin powder
1/2 tsp paprika powder
big pinch salt and pepper

To garnish:
Toasted almond slivers
Chopped parsley

Method:
For the rice:
-Heat the oil for the rice in a large pot over medium high heat, then add the sliced onions. Cook, stirring occasionally until onions have caramelized into a deep golden brown.
-Remove the onions from the pot, and reserve a big handful for garnishing the rice. Place the remaining caramelized onions in a blender, add 1 cup of water, the spices for rice, and the tomato paste and blend until a thick sauce forms.
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For the fish:
-Heat the oil for the fish in a large skillet. Mix together the spices for the fish fillets and sprinkle both sides evenly with the spice mixture. When oil is hot, add the fish to the skillet and cook for a few minutes a side or until white and flaky and cooked through.
Assemble:
Place all the rice in a serving platter and top with the fish, the reserved caramelized onions, toasted nuts and parsley! Enjoy!!
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Roll into 12-14 balls and store in fridge for up to one week. Enjoy!

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INGREDIENTS:
 
4 eggs, room temperature and separated (yolk from white)
1 1/2 cups sugar 300 g
1.5 tsp vanilla extract
1-2 tsp orange blossom water
zest of 2 oranges
1/2 cup vegetable or canola oil
1/2 cup room temperature butter 113 g
2.5 cups all purpose flour 312 g
2 tsp baking powder
1 cup fresh orange juice

INSTRUCTIONS:
 
Preheat oven to 350 F (180C) and prepare your cake pan by lightly greasing and lining with parchment paper or flouring. I used a 9 inch springform pan, you can also use a bundt cake.
Using your fingertips, work the orange zest into the sugar until the sugar has moistened and turned fragrant and changed into a pale yellow/orange color.
In the bowl of a mixer fitted with paddle or whisk attachment, mix the egg yolks, orange zest scented sugar, vanilla, and orange blossom water on medium high speed for 2-3 minutes or until pale yellow and fluffy.
Add the oil and the butter and mix until well combined.
Add the flour and baking powder and mix until just combined, then add the juice and mix until combined.

In a separate bowl (either with a handheld mixer, or transfer the cake batter to another bowl and thoroughly wash and dry the mixer bowl) use an electric whisk to whisk the egg whites on medium high speed for 2-4 minutes until they form peaks that hold their shape.
Fold the egg whites into the cake batter with a rubber spatula, I like to do this in three additions. Take care not to deflate the egg whites.
Pour batter into prepared cake pan and bake for 50-60 minutes or until skewer inserted in the center comes out clean. If the outside of the cake is browning too rapidly and the inside still isn't cook, cover loosely with foil for the remainder of the baking time. Start checking at 40 minutes, every oven is different.
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