This easy vegan-friendly mild curry is perfect for a quick weeknight meal or meal prep idea, as it freezes and defrosts really well. One of those cook once, eat twice kind of meals.
You can substitute the choy sum with pak choi and use lots of other vegetables in this curry too, such as spinach, carrots, celery, or onions.
Ingredients
-
1 cauliflower
-
2 spring onions
-
1 tbsp minced ginger
-
4 garlic cloves, minced
-
1½ tbsp curry powder
-
1 tsp cumin
-
½ tsp turmeric
-
1 tsp garam masala
-
1 x 400g tin chopped tomatoes
-
Pinch of sugar
-
1 x 400g tin chickpeas, drained and rinsed
-
400ml vegetable stock
-
1 x 300ml tin coconut milk
-
1 bunch choy sum
Optional Garlic Yogurt
-
1 small garlic clove, minced
-
1 cup plain Greek yogurt or vegan alternative
-
Salt and pepper
Garnish with Parsley ( optional)
Method
Mince the ginger and garlic. Cut the cauliflower into medium-sized florets, rinse, and set aside. Thinly slice the spring onions. Drain and rinse the chickpeas.
Heat a large frying pan or pot with a little oil. Add the spring onions, ginger, and garlic and sauté gently without browning. Add a little extra oil to one side of the pan and add the curry powder, cumin, turmeric, and garam masala. Cook for 20–30 seconds until fragrant.
Add the chopped tomatoes and a pinch of sugar and cook for 3–4 minutes. Pour in the vegetable stock and bring to the boil. Add the coconut milk, reduce the heat, and simmer.
Add the cauliflower and cook for 10–12 minutes until tender but still with a little bite. Stir through the chickpeas.
Trim the very bottom off the choy sum stalks. Separate the stalks from the leafy green tops and chop both into smaller pieces. Add the stalks to the curry and cook for 5 minutes. Just before serving, stir through the leafy tops until wilted.
Season well with salt and pepper and serve with rice.
Garlic Yogurt
Mix the minced garlic with the yogurt and season with salt and pepper.
Serve the curry with rice, a dollop of garlic yogurt, and garnish with parsley if desired.