This cauliflower curry is beautifully balanced with pockets of exploding aromatics. It’s 100% natural, vegan, gluten free and dairy free.
1 medium sized cauliflower
3 large carrots
Coriander for garnishing
1 vine tomtato
1 pack of Shobji Veggie spices
Fresh chillies (optional)
Finely chop the onion and lightly fry in a saucepan using cooking oil on a low heat – avoid any browning or burning. The mixture should turn translucent after about 2-3 minutes. If you would like an extra spicy curry add 1-2 fresh green chillis – leave these whole and continue to stir.
Make a runny paste with the Shoji Veggie spices and 150ml of water. Pour the paste into the mixture and add chopped tomatoes – continue to heat on a low setting.
Add the cauliflower and carrots and raise the heat. Sir in the curry base to cover all the ingredients and add 150ml hot water. Cover and allow to cook for 25 minutes. Garnish with fresh coriander or curry leaves and serve with hot basmati rice and natural yoghurt.