Vegan recipes
- Break up 1 large cauliflower into small florets (around 650g). Finely chop 1 red onion and 1 garlic clove. Remove the seeds from 12 cardamom pods and crush the seeds. Chop some fresh coriander – as much as you'd like to serve the curry with.
- Heat 1 tablespoon vegetable oil in a large pan over a medium heat. Fry the onion for 7 mins until starting to soften. Add the garlic and cook for a further 2 mins.
- Increase the heat and add 4 dried bird's eye chillies, the crushed cardamom seeds, 1 tsp ground coriander, 1 tsp ground cumin, 2 tsp fennel seeds, 6 whole cloves, 1¼ tsp turmeric, ½ tsp cinnamon and the cauliflower florets.
- Fry for 5 mins, stirring frequently, then add 400ml coconut milk and 250ml vegan-friendly hot vegetable stock. Bring to a boil, then reduce the heat and simmer, covered, for 10 mins.
- Meanwhile, cook 300g basmati rice to pack instructions.
- Once the cauliflower is tender, uncover the pan and add 75g mangetout. Cook for 3 mins to heat through, stirring regularly and mashing some of the cauliflower into the sauce to help it thicken slightly.
- Serve the curry with the cooked rice and a scattering of toasted cashew nuts and chopped coriander.
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Vegan cauliflower curry
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£1.99
£0.20/100ml
Aldi Price Match£0.52
£0.17/10g
Aldi Price Match
