I love a vegan curry, especially one that is heavy on spice, giving you little pops of flavour as you’re eating.
SERVES 4 | TAKES 1 HOUR
V/CAN BE VG/DF
INGREDIENTS
- 500g new potatoes
- 1 large cauliflower
- 6 tablespoons rapeseed or other neutral oil
- 3 tablespoons curry powder
- 1 onion
- Large thumb-sized piece of fresh ginger
- 1 green or red chilli
- 7 garlic cloves
- Handful of coriander
- 4 tablespoons whole spices (I like a mix of cumin, coriander, mustard and fennel seeds)
- 2 x 400g tins coconut milk
- 100g baby spinach leaves
- 2 naans (check the ingredients if you’re vegan)
- Juice of 1 lime
- Cooked rice, to serve
- Sea salt and freshly ground black pepper
METHOD
1 Preheat your oven to 220°C/200°C fan.
2 Leaving their skins on, slice the potatoes into 1cm rounds, then chop the cauliflower (stalk and all) into medium-sized pieces. Toss the potato and cauliflower on a large baking tray with 4 tablespoons of the oil and 2 tablespoons of the curry powder. Season, then spread into a single layer so they roast evenly. Roast for 25–30 minutes, tossing halfway.
3 Meanwhile, roughly chop the onion, ginger, chilli and 3 of the garlic cloves. Put into a blender or small food processor. Add the coriander stalks (keep the leaves for later), along with the remaining curry powder and 5 tablespoons water. Blitz to form a curry paste.
4 Heat 1 tablespoon of the oil in a large saucepan over a medium–high heat. Add the curry paste and cook, stirring regularly, for 5 minutes until the water has evaporated.
5 Add 2 tablespoons of the whole spices, cook for 1 minute more, then pour in the coconut milk. Quarter-fill one of the tins with water and pour into the pan. Bring to a boil, then reduce the heat to medium and leave the sauce to bubble away until the veg has finished roasting.
6 Add the roasted veg to the curry sauce and set aside the tray (don’t wash it!). Stir carefully. Dump in the spinach, then leave over a low heat to wilt.
7 For the naan croutons, finely grate the remaining 4 garlic cloves into a bowl and stir in the remaining oil. Tear the naan into crouton-sized pieces, then place on the reserved tray in a single layer. Drizzle with the garlic oil and season.
Roast for 5 minutes, then add the remaining whole spices, toss to coat and roast for another 2–3 minutes until the croutons are evenly golden and crisp.
For more delicious recipes pick up a copy of Sundays by Sophie Godwin, photography by Caitlin Isola. Published by Murdoch Books, available where all good books are sold. RRP AUD $39.99.
This recipe was originally published within the article That Sunday Feeling in Issue 35 – Embrace Your Vulnerable . You can purchase previous issues and enjoy more enchanting content here.
