Disclosure: This is a paid advertorial with Tesco. All opinions expressed in this blog post are my own and I was in no way influenced by the company.
When a supermarket wants to do all it can to help YOU try and enjoy eating more vegan and vegetarian food, I want to do all I can to ensure you get to know about it. That's why I am delighted to team up with Tesco this week who have developed a range of delicious, affordable and easy vegan recipes just for you. The best part? You don't need to go to a fancy health food store to buy the required ingredients. Instead you can just hop over to Tesco where you'll find all you need to get stuck in and put a plant-based, gorgeous meal on the table in less than an hour. That's because Tesco have an array of fresh fruit and veg as well as vegetarian staples like beans, tofu, herbs and spices available in store waiting for you to take them home. Awesome, right?!
I was lucky enough to have a preview of some of the recipes Tesco developed especially for you to help make 2018 as plant-astic (;P) as possible for you. And - to be honest - all the recipes look fab. From vegan breakfast burritos to vegan salted caramel cupcakes, there's something for everyone. I personally felt the biggest pull towards the easy vegan cauliflower curry, which I'm sharing with you all here today. I mean, is there anything better on cold, dark winter days? I didn't think so either.
I so hope this easy vegan cauliflower curry recipe as well as all the other delicious options help make your Veganuary a joy! Thanks for stopping by everyone and see you next week.
P.S. You can find my adaptation of the recipe below and the original recipe on the Tesco website by clicking here.
EASY VEGAN CAULIFLOWER CURRY RECIPE
This dish by Tesco contains two ingredients I REALLY rate - cauliflower and turmeric! They are both so, so, SO healthy and utterly delicious of course. Plus cauliflower is currently in season meaning now is the perfect time to make this recipe at home! I hope you like it as much as we did. BTW Please check the end of the recipe for substitutions and tips ;).
Preparation time: 15 minutes
Cooking time: 30 minutes
1 tbsp vegetable oil
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
4 dried bird eye chillies
1 tsp ground coriander
1 tsp ground cumin
2 tsp fennel seeds
12 cardamom pods, seeds removed and crushed
6 whole cloves
1 1⁄4 tsp turmeric
1⁄2 tsp cinnamon
1 large cauliflower, washed, broken into small florets (around 650g)
400ml tin coconut milk
250ml vegan-friendly vegetable stock, made with 1⁄2 stock cube
300g basmati rice
2 tbsp cashew nuts, toasted
chopped fresh coriander, to serve
salt, to taste
Heat the oil in a large pan over a medium heat. Fry the chopped onion for 7 mins until it starts to soften. Add the garlic and cook for a further 2 mins.
Increase the heat and add the chilli, all the spices and the cauliflower florets. Fry for 5 mins, stirring frequently, then add the coconut milk and vegetable stock. Bring to a boil then reduce the heat and simmer, covered, for 10 mins.
Meanwhile, cook the rice to pack instructions. Once the cauliflower is tender, uncover the pan and add the mangetout. Cook for 3 mins to heat through, stirring regularly and mashing some of the cauliflower into the sauce to help it thicken slightly if you wish. Serve the curry with the cooked rice and a scattering of toasted cashew nuts and fresh chopped coriander. Adjust salt to taste and enjoy!
Tip 1: I added some red chilli flakes for food photography purposes. The dish doesn't need it though. Although you can of course leave out the bird eye chillies and replace with the chilli flakes. It's up to you.
Tip 2: Want to make the recipe vegetable oil free? Then just pan fry the onions in 1/4 cup of water instead of the oil. Should do the trick.
Tip 3: Want to add some vegan protein? Then replace the mangetout with 1-2 handfuls of cooked chickpeas. Perfect!
Tip 4: Make this paleo friendly by using coconut oil instead of veggie oil and serving it with potatoes instead of rice.
P.S. Never want to miss out on a recipe? Then sign up to my e-mail list below. I'd love to have you on board.