Supper Club: Vegan cauliflower and butternut squash curry

Simple cauliflower & butternut squash curry

Serves 4

Ingredients

• 2 tbsp flavourless oil
• 2 red onions, sliced
• 4 garlic cloves, crushed
• 4cm piece each of fresh ginger and turmeric, grated
• 4 cardamom pods, bruised
• 1 lemongrass stalk, bruised
• 2 bird’s eye chillies, halved
• 2 tsp garam masala
• 1 tsp ground cumin
• 500g butternut squash, peeled, deseeded and cut into 1cm cubes
• 4 mini cauliflowers or 500g cauliflower, cut into florets
• 2 sprigs curry leaves
• 400g tinned chickpeas, drained and rinsed
• 400g tinned chopped tomatoes
• 400ml tinned coconut milk
• 10g coriander, leaves picked
• freshly squeezed juice of ½ lime, plus extra wedges to serve
• salt and freshly ground black pepper
• cooked brown rice and/or vegan naan breads, to serve

Method

1. Place the oil and sliced onions in a wide, deep saucepan and cook over a gentle heat, with the lid on, for 5 minutes, stirring occasionally.
2. Add the garlic, ginger, turmeric, cardamom pods, lemongrass, chillies, garam masala and cumin, plus a splash of water to stop the pan from going dry, and cook the paste for about a minute.
3. Add the chopped butternut squash and mini cauliflowers or cauliflower florets, plus the curry leaves, chickpeas and tinned tomatoes. Add the coconut milk and a little salt and pepper. Stir everything together and bring to the boil, then turn down the heat and cover with a lid.
4. Cook for 20-25 minutes until the vegetables are cooked through and the sauce has thickened. Add a splash more water if the pan gets too dry.
5. Add the coriander and lime juice and serve with brown rice and/or vegan naan breads and lime wedges.

Extracted from Cauliflower Power by Kathy Kordalis (Ryland Peters & Small). Photography by Mowie Kay.