Name: Cauliflower and broccoli curry
Ingredients: 1 Tbsp oil; 1 onion; 2 cloves of garlic; 3 cm piece of ginger; 1 chilli pepper; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp mustard seeds; ½ tsp turmeric; 2 tsp garam masala; Few pieces of dried curry leaves; 2 carrots; 1 small cauliflower; 1 small broccoli; 6 medium tomatoes; 1 star anise; 1 piece cinnamon bark; 1 bay leaf; 1 tin chickpeas (drained); Water; Salt & pepper; Chopped coriander (parsley or mint leaves)

Cauliflower and broccoli curry

This cauliflower and broccoli curry is a vegan Indian dish that can be served as a main dish (with naan bread or rice) or part of a menu. It’s pleasantly spiced and not too hot, but if you like the heat, add some chilli powder too.

Print Recipe

Resting Time 4

Cuisine: Indian

Calories: 1234

Ingredients Method

Ingredients

1 Tbsp oil
1 onion
2 cloves of garlic
3 cm piece of ginger
1 chilli pepper
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
½ tsp turmeric
2 tsp garam masala
Few pieces of dried curry leaves
2 carrots
1 small cauliflower
1 small broccoli
6 medium tomatoes
1 star anise
1 piece cinnamon bark
1 bay leaf
1 tin chickpeas drained
Water
Salt & pepper
Chopped coriander parsley or mint leaves

Method

Thinly slice the onion, ginger, chilli and garlic.
Heat the oil and gently fry them over low heat until they have softened.
Meanwhile, chop the tomatoes, cauliflower and broccoli.
Measure out the spices.
When the onion has softened, add the spices and stir for a minute, then add the chopped vegetables.
Add the star anise, cinnamon and bay leaf. Add enough water to cover the vegetables, then season with salt and pepper.
Bring to the boil and simmer for 15 minutes.
Add the drained chickpeas and cook for another 5 minutes or so.
Garnish with herbs and serve.

Cauliflower and broccoli curry

Ingredients

Method

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