Cauliflower and Brussels sprouts curry
This vegan cauliflower and Brussels sprouts curry is ready within 25 minutes, ideal on busy/lazy days. You can make the paste and even steam the veggies in advance, then putting the dish together takes only 15 minutes. Serve with basmati rice and chutney on the side.
Ingredients
Method
- In a steamer, steam the cauliflower, carrots and sprouts until just tender. Set them aside.
- Meanwhile, in a food processor, whiz the onion, ginger, garlic and 1 plum tomato from the tin.
- Cut off the coriander stalks, then chop them roughly and add to the food processor. Add all the ground spices too and whiz into a smooth paste.
- Finely chop the coriander leaves and set aside.
- Heat the oil in a large pan over medium heat. Add the cumin seeds and mustard seeds. Once the seeds tart popping, add the paste and season with salt and plenty of pepper.
- Stir for a couple of minutes, then add the tomatoes and about half a tin of water. Stir, breaking up the tomatoes. Bring to a simmer and cook for five minutes.
- Add the coconut milk and turn down the heat. Stir for a minute or so, then add the steamed vegetables and drained chickpeas, then combine. Cover with lid and cook over low heat for 2-5 minutes. When the veggies have warmed through, stir in the chopped coriander leaves.
- Serve with a squeeze of lime juice.