A flavorful vegan curry that is mild and suitable for the whole family. A perfect weeknight dinner and an easy make-ahead, freezer-friendly dish. If you don’t have all the spices, you can opt for store-bought, instant dried curry powder. Adjust the heat to your preference.
- 4 small garlic cloves, pounded
- 1 large yellow onion, roughly chopped
- 1 thumb-sized knob of ginger, pounded
- olive oil for cooking
- 2 medium dried bay leaves
- 1 tsp cumin seeds
- 2 tsp ground turmeric
- 1 tsp cayenne pepper
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1/2 tsp black ground pepper
- 1 x 400 g can crushed tomatoes
- Half head of cauliflower, cut into medium florets
- 500 ml full-fat coconut milk
- 1.5 cups uncooked chickpeas, soaked overnight and drained
- 1 tsp fine sea salt to taste
- extra fresh chili for additional heat
- steamed rice to serve
Add garlic, onion and ginger to a food processor and process until coarsely chopped. Set aside.
In a large, heavy-bottomed pot, heat oil over medium heat. Add bay leaves and cumin seeds and sauté until fragrant.
Add garlic, onion and ginger and sauté until lightly golden brown, about 8 minutes. Add turmeric, cayenne, coriander, ground cumin and black pepper and sauté for about 3 minutes, then add crushed tomatoes and stir to mix well. Simmer over medium heat until oil separates and paste is brown, about 5 minutes. Scrape any brown bits from bottom of the pot with a wooden spatula.
Reduce heat to low and add cauliflower, pumpkin, chickpeas, coconut milk and kosher salt. Stir to combine. Cover and simmer for 20 minutes, then cook uncovered for another 5 minutes.
Stir gently and mix everything to incorporate well. Remove from heat. Serve with steamed rice.