Vegan Broccoli & Cauliflower Curry | Plant based recipe

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.

Broccoli and cauliflower curry

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

Method

1. Heat the oil, in a large pan over medium heat.

2. Add the chilli flakes and ginger to the pan, cook for 3 minutes.

3. Add the garlic, stir through the turmeric, black pepper, garam masala, ground cumin, cumin seeds & fennel seeds for about 1 minute.

4. Pour in coconut milk and hot water, allow to simmer.

5. 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.

6. Scatter with coriander and 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?

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If you liked this plant based curry, then you'll also love this Vegan Gnocchi Meal.