Hey Everyone! It has been a while since my last blog post so lets catch up! I hope that you all had a great holiday season and that you have had a good start to the new year. I have been writing on this blog since 2014 and turned it into a food blog in January of last year; over the past few months I have been thinking a lot about this blog and what I would like it to be going forward. I am thinking about switching things up a bit in the near future and taking it in a bit of a different direction. I will still be posting recipes but will also be incorporating other elements as well as well as a possible domain change, so keep your eyes peeled for that!
In the meantime, I would like to get back to posting weekly and I am starting off with a recipe that I am super excited to share with you! Before I went plant based, one of my favourite things to eat was butter chicken and have wanted to make a plant based version for a while now. I made a coconut cauliflower curry a few months back but I was really interested in creating an easy and delicious vegan 'butter' sauce and I am thrilled with how this turned out. I paired it with coconut rice which really compliments the curry nicely because in my opinion coconut makes lots of dishes taste better! Keep reading for the recipe.
Vegan 'Butter' Cauliflower Curry with Coconut Rice
Prep Time: 10 minutes/ Cook Time: 50 minutes/ TOTAL time: 1 hour
Gluten Free/ Plant Based/ Dairy Free/ Vegan/ Dinner/ Easy
*2 Cups of Rice
*2 1/2 Cups of Water
*1/2 a Diced Sweet Onion (Diced)
*1 Can of Coconut Milk
*3 Tbsp of Oil
*1/4 Cup of Toasted Coconut Flakes
*Slice of Lime
*2 3/4 Cups of Water
*1/2 Cup of Cashews (Soaked in Boiling Water for at least 30 mins)
*1 Can of Tomato Paste
*1 Tbsp of All Purpose Flour (GF if needed)
*1 Tbsp of Garam Masala
*1 tsp of Chilli Powder
*1 tsp of Ground Cumin
*1 tsp of Salt
*1 tsp of Piri Piri
*1/2 tsp of Powdered Ginger
*1/2 tsp of Smoked Paprika
*Pinch of Cayenne (Optional)
*Liquid Sweetener (Optional)
*1 Head of Cauliflower (Chopped into Bite Sized Pieces)
*1 Sweet Onion (Diced)
*4 Cloves of Garlic (Minced)
*3 Tbsp of Vegan Butter
*Bunch of Cilantro (Garnish)
*Chopped Cashews (Garnish)
*Start by soaking the rice in a strainer and running the water until it runs clear.
*In a medium frying pan over medium/high heat add the oil (I used olive) and the diced onions, stir until coated. Cook the onions for 5 to 7 minutes until they turn translucent and start to brown. Add the rice to the frying pan and cook for 2 minutes to gently toast the rice, stir frequently to avoid burning. You may also want to add a bit more oil at this step to ensure the rice does not burn.
*Add the water to the frying pan and bring the water to a boil, reduce heat to medium/ low. Cover the pan and allow rice to cook for 15 minutes stirring occasionally to prevent rice sticking to the bottom of the pan.
*After 15 minutes, add in the can of coconut milk and cook the rice covered for an additional 15 minutes still stirring occasionally to prevent rice sticking to the bottom of the pan.
*Once the rice has cooked, add in the toasted coconut and squeeze lime juice onto the rice right before serving. Put the rice in a serving bowl along with the curry.
Vegan 'Butter' Cauliflower Curry:
* Start by heating up the vegan butter (I use the soy free Earth Balance) in a frying pan over medium/high heat and add the diced onion and minced garlic, stir to coat. Cook onions and garlic for 5-7 minutes until onions turn translucent and start to brown. Stir frequently to avoid the garlic burning. Add the cauliflower to the frying pan once the onion mixture is done, cook for another two minutes.
*While the onion mixture is cooking, in a high speed blender add the soaked cashews, water, tomato sauce, garam masala, ground cumin, piri piri, ground ginger, smoked paprika, salt and blend until completely smooth (about a minute).
*Add the sauce to the frying pan with the onion mixture and cauliflower, stir to coat evenly. Add flour into the sauce to help thicken. Bring the curry to a simmer, turn down to a medium/low heat and cook covered for about 15 minutes or until the cauliflower has softened. Taste the sauce and add optional cayenne (for heat) or liquid sweetener (for sweetness) until it is to your liking.
*Add the curry to the serving bowl with the coconut rice, add the cilantro and cashews for garnish and serve immediately. Enjoy!!!
I hope that you have enjoyed this recipe as much as I did. I decided to cook this recipe for my family who have in the past been hesitant to try the recipes that I have made but I knew that this was something that they would enjoy. It was refreshing to have recipe testers and get positive feedback (if anyone in the Edmonton area is interested in being a tester for my recipes, hit me up)!
This curry has a great flavor and is not too spicy but there is room to add more spice if you prefer it like that! Another thing I will mention is for extra protein you could also add in cooked chickpeas or lentils but I decided not to add them into this recipe. The sauce is thick and creamy and tastes just like a butter chicken you would find in a restaurant and the coconut rice really makes this curry stand out. This is a great recipe to meal prep with for lunches or dinners throughout the week as it fed 3 for dinner and there were leftovers! It is such an easy recipe to make and will be making this again soon!
I hope that you all have good weekends! What are you getting up to? Let me know in the comments below!