Vegan Curry With Chickpeas And Cauliflower

Goodman Fielder Food Service
Vegan Curry With Chickpeas And Cauliflower

Vegan Curry With Chickpeas And Cauliflower

Posted on 28th October 2020
Please your vegan customers with this easy, simple vegan curry recipe that is both tasty and versatile. This Vegan Curry with chickpeas and cauliflower is perfect for the cooler months.
Makes 4, scale as needed.

Ingredients

AmountMeasureName
600 g Fortune Biryani Special Basmati Rice
20 mL Crisco Vegetable Oil
2 each Cardamom Pods
1 each Black Cardamom
2 each Bay Leaves
10 g Cinnamon
3 each Cloves
5 g Fenugreek Leaves Dried
5 each Black Peppercorns
6 each Garlic Cloves
5 g Salt
5 g Turmeric Powder
250 g Diced Tomatoes (Tin)
20.5 g Coconut Oil
1 each Medium Onion (Sliced)
2 each Green Chillies
10 g Gram Masala
5 g Coriander Powder
1 each Cauliflower
250 g Drained Chickpeas (Tin)
500 mL Vegetable Stock/Water
250 mL Coconut Milk

Method

Raw ingredients for the vegan curry

Step 1:

To make the curry paste, pour the Crisco Vegetable Oil into a pan, along with cinnamon, turmeric, cloves, cardamom pods (both green and black), peppercorns, salt, fenugreek, bay leaves and some sliced garlic. Place on the stove for two to three minutes on a low heat. Then, add the diced tomatoes and allow the mixture to simmer for 30 minutes to allow the flavours and the paste to intensify. Put a fine mesh cloth in a sieve and place the sauce inside to allow all excess moisture to be drained, leave to drain for up to 20 minutes. Put the paste into a spice grinder and grind until a medium to fine paste.

Adding the curry ingredients into a pan

Adding tomato can into the curry mixture

Step 2:

For the rice, add the Fortune® Biryani Special Basmati Rice into a pot with salt, green cardamon pods and water. Take the pot to the stove and allow it to boil. Once it has boiled, turn the heat down and cover it.

Making the rice on the stove

The cooked Fortune Basmati Rice

Step 3:

In a pan, add the coconut oil, thinly sliced garlic, half a large onion (sliced finely), chilli, salt, coriander powder, garam masala and curry paste. Take it to the stove on a low heat for five minutes to allow the onion, garlic and chilli to soften.

Adding chilli and paste to a pan

Step 4:

Place the cut-up cauliflower and chickpeas into the pan with coconut cream and vegetable stock. Turn the heat up and allow this to boil for about 20 minutes because we want to reduce it down to form a thick sauce. Serve the curry with some steamed.

Want more?

Interested in more vegan recipes? Check out this Carrot Cake With Vegan Cream Cheese Frosting to pair with this vegan curry. Otherwise, check out our complete vegan resource list to help decision making in the kitchen easier.

Adding cauliflower and chickpeas to the mix

Cooking of the curry

Message from chef Adam Khazaal

Adam Khazaal

With the increase in vegan customers, it is important to provide them with a wide range of options. This recipe is bursting with flavour and will look great on your seasonal winter menu.

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