Curried cauliflower & sprouting broccoli

Cauliflower & sprouting broccoli

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!

3-4 servings

Ingredients

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)

Method

  1. Fry onions in oil until golden
  2. Add tomatoes, tomato puree and all the spices
  3. Fry for a couple of minutes, add about 50ml of water, cover and cook on low for about 15 minutes
  4. 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
  5. Place the broccoli stems on top, cover and cook for a further 5 minutes
  6. Sprinkle with chopped coriander and serve with chappati, any flat bread or rice

 

6 thoughts on “Curried cauliflower & sprouting broccoli

    1. Hi Marilla, are you asking about a particular recipe I have posted or just generally how I make my apple sauce? Let me know and I will send you the recipe. Take care and thanks!

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