Curried cauliflower is just a regular, oft repeated dish on our menu but this acquired another dimension simply because I had some sprouting broccoli in the fridge screaming to be used or else! Chucked in a small amount of soya mince and it transformed into a tasty, nutritious meal fit for kings (and queens!) Never fear to experiment in the kitchen – you never know what vegan masterpiece you will come up with, and it’s fun!
As a long term veggie, and coming from an Asian family, I cooked curries and spicy veg and lentils as a matter of course. And when I became vegan, I simply continued cooking curries with some minor adjustments…. I replaced cow’s milk yogurt with soya yogurt, replaced eggs with ground flax seeds or apple sauce and that was about it! Not a hardship, eh?
However, being vegan brought about a change in my attitude and my culinary repertoire. I discovered that being vegan gave me the impetus to explore and experiment more than ever before. I rediscovered some pulses and grains which I had, out of sheer laziness, abandoned and shelved for years. I recently made a no-roll flatbread with buckwheat flour and loved it. Being vegan meant that some ready prepared products like sausages, burgers etc usually contained egg and that gave me a good reason to experiment making my own with the help of vital wheat gluten and it became an essential constituent of my larder, for which I am very grateful. If you haven’t yet tried using vital wheat gluten, I urge you to have a go – it is wonderful for adding that extra “bite and chew” to the sausage mix and in time you will learn how to adapt your recipes.
In the meanwhile, enjoy your curried cauliflower & sprouting broccoli! Try it with my easy no-roll flatbread recipe – just a thick batter, fried for a few minutes, that’s it!
1 small firm cauliflower, cut into medium-size florets
Approximately 7-8 sprouting broccoli stems, cut into half
Soya mince – one-third cup if using dehydrated soya mince or 1 cup frozen (I used dehydrated Neal’s Yard soya protein mince)
1 medium onion, sliced
3 tablespoons oil
2 medium tomatoes, chopped
1 tablespoon tomato puree
3 cloves garlic, grated or chopped
2 inch piece ginger, grated or chopped
2 teaspoons curry powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
Salt to taste
Fresh coriander for garnish (optional)
- Fry onions in oil until golden
- Add tomatoes, tomato puree and all the spices
- Fry for a couple of minutes, add about 50ml of water, cover and cook on low for about 15 minutes
- Add cauliflower, soya mince and 1 small cup of water (about 100ml), cover and cook on low heat for 15 minutes, or until cauliflower is just cooked – don’t over cook
- Place the broccoli stems on top, cover and cook for a further 5 minutes
- Sprinkle with chopped coriander and serve with chappati, any flat bread or rice