Creamy Vegan Cauliflower and Pea Curry

• 1 tablespoon coconut oil or neutral oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional, for mild heat)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) full-fat coconut milk
• 1 medium head cauliflower, cut into bite-sized florets (about 4 cups)
• 1 cup frozen green peas, thawed
• Salt and black pepper to taste
• Fresh cilantro leaves, chopped (for garnish)
• Cooked basmati rice or naan bread, to serve

Instructions

1. Heat the coconut oil in a large skillet or saucepan over medium heat until shimmering.
2. Add the chopped onion and sauté for 5-6 minutes until translucent and soft.
3. Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
4. Mix in the curry powder, ground cumin, turmeric, and cayenne pepper (if using). Stir constantly for about 30 seconds to toast the spices without burning.
5. Pour in the diced tomatoes with their juices and cook for 5 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens slightly.
6. Add the cauliflower florets and stir to coat with the spice-tomato mixture. Pour in the coconut milk, stir well, and bring to a gentle simmer.
7. Cover and simmer for about 15-18 minutes, or until the cauliflower is tender but not mushy.
8. Stir in the thawed peas and cook for another 3-4 minutes until heated through. Season with salt and black pepper to taste.
9. Serve hot garnished with fresh cilantro alongside steamed basmati rice or warm naan bread.

Chef tips

• For creamier curry, use full-fat coconut milk, but light coconut milk can be used to reduce calories.
• If you don’t have fresh ginger, 1/2 teaspoon ground ginger works as a substitute.
• To make it spicier, increase cayenne pepper or add finely chopped green chili.
• Leftovers taste even better the next day, so make extra to enjoy as lunch.