Creamy Vegan Curry with Cyrpiot New Potatoes, Roasted Cauliflower, Tomatoes and Green Beans in a spicy coconut milk sauce.
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Creamy Vegan Curry

An easy midweek winter warmer made with Cypriot New Potatoes, Roasted Cauliflower, Tomatoes and Green Beans in a spicy coconut sauce.
Course Main Course
Cuisine Indian, vegan
Keyword curry, easy vegan recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Chris Mosler @thinlyspread

Ingredients

  • 2 tbsp sunflower oil
  • 1 leek, trimmed and chopped
  • 100 g Tesco Cypriot New Potatoes
  • 1/2 cauliflower, broken into florets
  • 2 large tomatoes, quartered
  • 30 g french beans, toped, tailed and sliced
  • 2 cloves garlic, peeled and chopped
  • 1 inch fresh ginger, peeled and chopped
  • 1 1/2 tbsp cumin seeds
  • 1 cinnamon stick
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 1 tsp ground turmeric
  • 1 tbsp medium blend curry powder
  • 1 vegetable stock cube I used Kallo
  • 1/2 can coconut milk I used full fat
  • 1/2 cup water
  • chopped chillis and naan bread to serve

Instructions

  • Preheat the oven to 180C/350F
  • Drizzle 1 tbsp of the sunflower oil into a baking tray, add a good pinch of cumin seeds and the cauliflower florets and roast in the oven for 10 - 15 minutes until just beginning to brown.
  • Heat the rest of the sunflower oil in a large, heavy bottomed, frying pan.
  • Add the chopped leeks, cover and fry for 5 minutes until soft.
  • Add the ginger and garlic and fry gently for a further minute.
  • Add the rest of the cumin seeds, the coriander, paprika, curry powder, turmeric and the cinnamon stick and fry for a few seconds until aromatic.
  • Add the potatoes and stir to cover with the spice mix.
  • Crumble in the stock cube, add the coconut milk and water and cook for 15-20 minutes until the potatoes are soft.
  • Add the tomatoes, the beans and the roasted cauliflower, stir and cook, covered for a further 5 minutes until the beans are cooked. Add more water if the sauce is too dry.
  • Serve, topped with chopped red chilli and warm naan bread on the side.