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Vegan until January – Curried Cauliflower and Chickpeas

Vegan until January – Curried Cauliflower and Chickpeas

This cauliflower and chickpea curry tastes especially good with homemade korma paste. The paste is kept for several days in an airtight container in the refrigerator. Alternatively, you can also use curry paste from the supermarket. The mixture of spices in a curry is a matter of taste, so feel free to experiment until the perfect curry mixture is put together.

Ingredients of korma paste

120 cashews
1 teaspoon cinnamon

½ teaspoon cumin

½ teaspoon fennel seeds

1 teaspoon coriander seeds

½ teaspoon of chili powder

1 teaspoon garam masala
1 teaspoon turmeric
1 cm fresh ginger, grated
2 garlic cloves, pressed
1 fresh hot pepper (optional)
10 grams of fresh coriander
1 onion, coarsely chopped
1 coarsely chopped tomato
1 teaspoon tomato paste
3 tablespoons of coconut flakes
Juice of one lemon
3 tablespoons vegetable oil (rapeseed oil, sunflower oil or peanut oil)

½ teaspoon salt

Preparing the dough

Preparation: 5 minutes
Preparation: 10 minutes

  • Soak the cashews in water
  • Roast the cloves, cumin, fennel, coriander seeds and cardamom over low heat, without fat, until the spices start to smell good.
  • Crush with rest of the spices (cinnamon, chili, turmeric powder, garam masala, salt), garlic, ginger, chili and coriander in a mortar.
  • Then add onions, tomatoes, coconut flakes, cashews (without water) and lemon juice and mash them into a smooth paste using a hand blender.
  • The korma paste can be used immediately, but it will also keep in the refrigerator for a few days

Cauliflower curry ingredients

1 cauliflower
3 medium onions, finely chopped
3 cloves of garlic, finely chopped
2 tablespoons korma paste (see recipe above), or alternatively: curry paste from the supermarket
2 cm ginger, finely chopped (or grated)
2 tablespoons vegetable oil
1 teaspoon cumin, whole
200 ml of coconut milk
2 teaspoons agave syrup (or maple syrup)
1 can of chickpeas, pre-cooked
250 ml vegetable soup
1 tablespoon lemon juice
Salt, pepper
To garnish: a few tablespoons of parsley or coriander

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Read more: Vezo, facial, vegetarian? Here's what you need to know about Vegan January

to prepare

Preparation: 15 minutes
Preparation: 30 minutes
Meals: 3 – 4

  • Fry onions, garlic and ginger in oil. Add the spices and korma paste and grill for a few minutes (don't let it burn!)
  • Wash the cauliflower and divide it into florets, and also fry it briefly in the pan
  • Add the vegetable soup and simmer until the cauliflower is tender
  • Add the coconut milk and season with chili pepper, agave syrup, salt, pepper, and perhaps a tablespoon of lemon juice. Boil again until the curry thickens
  • Served with naan bread or rice. Garnish with parsley or fresh coriander. A dollop of unsweetened coconut yogurt also goes well with it

Enjoy a good meal!