Another yummy recipe from Jo Harding at Modern Food Stories

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VEGAN ROAST PUMPKIN & CAULIFLOWER CURRY

Overview

Serves: 4

Difficulty: Easy

Overall Cooking: 50 minutes

Hands On: 15 minutes

INGREDIENTS:

  • 1 small cauliflower (420g, florets only)

  • 1 small butternut squash peeled and cubed (500g)

  • 4 small carrots peeled halved or cubed (150g)

  • 2 tbsp olive or coconut oil

  • 1/3 tsp salt

  • 1 small onion (60g)

  • 45g ginger peeled and finely grated

  • 2 cloves garlic

  • 1/2 tsp turmeric powder

  • 1/8 tsp cinnamon powder

  • 1/4 tsp paprika

  • 1 tsp mild curry powder

  • 1/2 tbsp dijon mustard

  • 3/4 cup cherry tomatoes, halved (120g)

  • 3/4 can coconut milk or coconut cream (300ml)

  • 1/4 cup Cashew Milk (I like Plenish)

  • 1/2 tbsp coconut aminos

  • 1/4 tsp cracked black pepper

  • 125 g green beans

TOFU CROUTONS

  • 200 g tofu

  • 1 tsp olive oil

  • 1/2 tsp paprika

TO SERVE

  • Handful of fresh coriander, chopped

METHOD

Preheat the oven to 400F / 200C/ 180C fan.

  • Remove the leaves and stalk from the cauliflower. Chop the cauliflower florets into chunks.

  • Peel the carrots and pumpkin and chop into 2cm chunks.

  • Add the cauliflower, carrots and pumpkin to a non stick baking tray and toss with 1 tbsp of oil and a good pinch of salt. Roast in the oven for about 30 minutes until soft and golden. Stir a couple of times during cooking.

  • Heat the remaining 1 tbsp of oil on a medium/ low heat. Add the onion and ginger and sauté for about 3 minutes until soft. Add the garlic and spices and cook for a further 30 seconds.

  • Add the tomatoes, coconut and cashew milks, coconut aminos and season. Bring to the boil and then simmer on a medium/ low heat for 20 minutes uncovered or until it thickens.

  • Meanwhile, cut the tofu into 1 cm cubes. Place on a greaseproof lined baking tray, toss with 1 tsp olive oil, paprika and salt and roast in the oven (180C fan as before) for 30 minutes until crisp and golden. Stir halfway through cooking.

  • Add the sauce to the vegetables in the tray and bake for a further 10 - 15 minutes. Option to stir the vegetables into the pan if you prefer. Re-roasting thickens it even more.

  • Place the beans in a pan of boiling water and simmer on a medium heat for 2 minutes until el dente. Drain and immediately blanch in ice cold water. Drain. This keeps the beans nice and green. Option to just add straight to the curry if you prefer not to blanch. Add to the curry and heat enough to just warm the beans if you blanched them.

  • Top with fresh coriander, tofu croutons (if not paleo) and serve with cauliflower rice or brown rice.