This vegan broccoli & cauliflower curry is a satisfyingly simple and a healthy plant based meal, that can be whipped up in around 30 minutes. Its an adapted version from one of my favourite vegan books '15 Minute Vegan by Katie Beskow, which I would definitely recommend! This plant based recipe makes a good size portion for 2 people.
Here's the ingredients (serves 2)
2 tbsp coconut oil
1 teaspoon chilli flakes
2cm ginger piece - finely chopped (I leave the skin on, up to you...)
3 cloves of garlic - finely chopped
1 tbsp Turmeric
Pinch of black pepper (this unleashes turmerics benefits)
2 tsp garam masala
2 tsp ground cumin
1 tsp cumin seeds
1 tsp fennel seeds
400ml coconut milk (1 tin)
150ml hot water
Mixed pack of Broccoli & Cauliflower (chopped bitesize)
200g Red lentils (ideally cooked)
Fresh coriander (or dry coriander)
Pinch of himalayan salt
Heat the oil, in a large pan over medium heat.
Add the chilli flakes and ginger to the pan, cook for 3 minutes.
Add the garlic, stir through the turmeric, black pepper, garam masala, ground cumin, cumin seeds & fennel seeds for about 1 minute.
Pour in coconut milk and hot water, allow to simmer.
Add the cauliflower, broccoli and lentils cook about 15-20 minutes until lentils are soft enough. Keep checking & add more water to stop it from drying out.
Scatter with coriander and a pinch of salt.
This broccoli and cauliflower curry is tasty enough on its own. Although feel free to serve with vegan flatbread or grains such as quinoa or wholegrain rice. Comment below, please share on social and I would love if you subscribe to my once a month email.
DID YOU MAKE THIS VEGAN RECIPE?
Have you seen my funny vegan birthday cards and vegan gift ideas? Including my educational plant based colouring book and plant based top trumps card game. Check my range of gifts out here, you might just love them!