Easy Vegan Cauliflower Curry

Course: Dinner, Lunch, Main Course, Soups

Cuisine: Vegan, Vegetarian

Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegan, Vegetarian

Time: Max 30 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: dairy-free, egg-free, gluten-free, vegan

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 449kcal

½ cup (100 g) basmati rice (½ cup = 100g)
½ medium cauliflower (½ = 300g)
1 onion
½ red pepper
½ cup (60 g) green beans
1 thumb ginger, fresh
1 tsp olive oil
1 tbsp curry paste (make sure the paste is vegetarian - choose your fave)
1 can low fat coconut milk (1 can = 400ml)
½ lime (juiced)
1 tsp curry powder
1 tsp maple syrup
salt
4 sprigs cilantro/coriander, fresh (if you fall in the cilantro haters group, try basil instead)

Get Recipe Ingredients

Cook rice according to packet instructions.
Cut the bell pepper into small cubes, chop the cauliflower into bite sized pieces.
Remove the tips of the green beans and cut them in half.
Dice up the onion and finely chop the ginger.
Add some oil to a pot and on medium heat add the ginger.
As soon as it starts to release its aroma (about 2 minutes) add the onion and the bell pepper, and sauté (fry on a medium heat) for 5 minutes.
Mix in the curry paste, stir and cook for 2 more minutes.
Stir in a little of the coconut milk to dissolve the curry paste and then pour in the rest. Set to high heat until the milk starts to boil.
Once boiling reduce to low heat and add the lime juice, curry powder, salt and maple syrup. Stir well.
Now it’s time to add the cauliflower. Simmer for 5 minutes, add the green beans and and let everything simmer for 10 minutes more.
Give the curry a taste test: see if you need to add some more salt, sugar or lime. You can also add a little more curry paste if you like. Once you’re happy, it’s ready to serve, wohooo!
Serve with chopped fresh cilantro on top. Rice or quinoa goes very well with this lovely curry dish!