9. Cauliflower and banana curry
Banana, the surprise ingredient in this vegan curry, adds sweetness and thickens the sauce. It’s a bit of a secret weapon, as it makes for a creamy, comforting dish.
Ingredients
- 2 tsp vegetable or coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- peeled and finely grated to make 1 tsp ginger
- 1 tsp black mustard seeds
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 400g tin light coconut milk
- 1 ripe banana, mashed
- 1 large cauliflower, cut into florets, stalk chopped and leaves separated
- 1 tsp cumin seeds
- rice or rotis, to serve
Method
- STEP 1
Heat half the oil in a deep, lidded frying pan and fry the onion with a pinch of salt for 5 minutes until soft. Stir in the garlic, ginger, mustard seeds, turmeric, coriander and ground cumin, and fry for another 2-3 minutes until fragrant. Stir in the coconut milk, half a tin of water and the mashed banana. Bubble for 5 minutes until the sauce starts to thicken slightly.
- STEP 2
Stir in the cauliflower florets and stalk, then cover and simmer for 15-20 minutes, or until the cauliflower is tender.
- STEP 3
Meanwhile, heat the grill to high. Toss the cauliflower leaves with the remaining oil, the cumin seeds and some seasoning on a baking tray. Grill for 10-15 minutes, or until the leaves are just charred at the edges and any thicker stems are tender.
- STEP 4
Uncover the curry, season and bubble for 5 minutes more until thickened. Serve topped with the crispy cauliflower leaves, with rice or rotis on the side.
10. Jerk cauliflower steaks with rice and peas
Check out our vegan cauli steak recipe with punchy jerk spice and soft red kidney beans. This easy dish serves two for a simple low-calorie meal.
Ingredients
- 1 large cauliflower
- 1-2 tbsp jerk paste, (depending on how hot you like it)
- 2 limes, 1 juiced, 1 cut into wedges to serve
- 100g basmati rice
- 165ml coconut milk
- 200g tin red kidney beans, drained and rinsed
- 4 spring onions, chopped
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Cut 2 thick slices from the middle of the cauliflower (save the rest to use for soup or cauliflower cheese). Mix the jerk paste and lime juice and brush the cauliflower on both sides. Leave to marinate for 10 minutes.
- STEP 2
Put the cauliflower steaks on a non-stick baking tray and roast for 40-45 minutes or until the stem is tender and the cauliflower is charring at the edges.
- STEP 3
Meanwhile put the rice, coconut milk and 150ml water in a pan and season well with salt. Bring to a simmer then put on a lid and cook gently for 15 minutes or until the liquid has been absorbed and the rice is cooked, adding the beans for the final 3 minutes of cooking. Stir through 1/2 the spring onions. Put the lid back on and leave to steam if the cauliflower needs a little longer.
- STEP 4
Serve the cauliflower with the rice, the extra spring onions sprinkled over and the lime wedges.