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Cauliflower curry - vegan
Cauliflower curry - vegan

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There are many foods that you can eat that will be good for your body. The truth is that each of the foods that we’ve discussed here can help your body in lots of different ways. These foods are essentially beneficial for the heart, though. Try to introduce these heart-healthy foods into your diet on a regular basis. Your heart is going to be so much heartier if you do!

We hope you got benefit from reading it, now let’s go back to cauliflower curry - vegan recipe. You can have cauliflower curry - vegan using 22 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Cauliflower curry - vegan:
  1. Provide olive oil or coconut oil for roasting the cauliflower
  2. Provide olive oil or coconut oil for the pan
  3. Prepare ground cumin
  4. Provide mustard seeds
  5. Provide Dhania / or other coriander seeds
  6. Prepare cumin seeds
  7. Prepare garam masala powder
  8. Prepare ground turmeric
  9. Take chilli powder
  10. You need small onion, peeled and chopped
  11. Use garlic cloves, peeled and crushed
  12. Get chunk of ginger, peeled and grated
  13. Use curry leaves
  14. You need cauliflower, chopped into small florets
  15. Provide new potatoes, chopped into small chunks
  16. Use peas
  17. Take green beans, chopped into 2 cm ish pieces
  18. Use couple of handfuls of spinach
  19. Use lime
  20. Prepare light coconut milk
  21. Provide Salt and pepper
  22. Get Fresh coriander to garnish if you have
Steps to make Cauliflower curry - vegan:
  1. Preheat the oven to 180C. Put the oil for the cauliflower in a bowl, add the ground cumin and some seasoning and mix. Toss the cauliflower in the bowl. Then put the cauliflower onto a lined baking sheet and roast for ~25 mins.
  2. Heat the oil in a big pan. Add the mustard, coriander and cumin seeds. Once they start popping, add the turmeric, garam masala and chilli powder and cook for 1 min.
  3. Add the garlic, ginger and onion and cook for 10 mins. Have the heat on medium-low so things don’t burn.
  4. Add the potatoes. Coat them in the spices. Sauté for 10-15 mins.
  5. Add the curry leaves and coconut milk. I also add 1/4 - 1/2 cup water. Depends on how soupy you want the curry. Bring to the boil. Then cover and simmer for 10 mins or so.
  6. When the cauliflower is roasted, add to the pan along with the beans and peas. Cover and simmer for 5-10 mins.
  7. Stir in the lime juice and the spinach. Cover and cook for a couple of minutes til the spinach starts to wilt.
  8. Serve with rice or chapatti.

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