Now how about some Curry today? Curry every day, if you ask my family!
This one is made so easy and simple with two autumn staples: Butternut and Cauliflower. They both have nice and subtle taste that can easily be enriched with great spices and condiments and whipped up in a great, hearty dish in no time.
Just what I need this autumn – and every other season. Dish packed with great ingredients, nutritients and tastes to satisfy your tummy after a long, busy day or as a nice and easy brunch or lunch. Another great thing about it is that you can make it with or without coconut milk. This one is without it, for no other reason than that I didn’t have any at hand. But if you want, feel free to pour a little can or two into the pot!
This dish is best served with some piping hot boiled rice or polenta. Also, it’s great to pack leftovers in the fridge and bring them to work on the next day. If there are any leftovers left, I mean! 😉 Both dishes like this and cooked rice, quinoa, lentils or barley make a great make ahead options for a busy schedule and to be packed and enjoyed afterwards.
What do you pack in your lunch boxes?
When I make this dish for my kids, I omit the hot Curry paste and just add the usual Curry spice blend. The main taste in this recipe is Curry paste, I didn’t put other usual Indian spices and cooked it in usual Indian way, but you certanly can adjust this dish to your tastes and pantry. Some Garam masala, Turmeric, bay leaves, cumin… whatever you like. This recipe is really just an example, a versatile idea for you to develop in your own culinary way!
Vegan Butternut&Cauliflower Curry, without Coconut milk. Easy, quick, delicious and hearty dish to whip up any day!
- 120 g / 1 cup Butternut
- 650 g / 5 cups Cauliflower
- 400 g / 1 small can Chickpea
- 1 small onion
- 3 tbsp Soy sauce
- 1 tsp garlic powder or 2 cloves of garlic
- 1 tbsp hot Curry paste
- salt, pepper, other spices to your taste
- few tbtsp oil
Peel the Butternut, remove seeds and cut into cubes.
Remove leaves from Cauliflower and divide into florettes.
Dice onion (and garlic cloves, if using), finely.
Heat the oil in your pot and saute onions on medium heat till translucent.
Add Cauliflower and Butternut and cover with just enough water to cover. Add spices and cook till it's almost cooked, all nice and tender. If necessary, add a bit more water but not too much. It has to be creamy. If using Coconut milk, add less water.
Add drained Chickpeas and cook some more till everything combines and tastes incorporate nicely.
Serve immediately with love and some rice or polenta. And don't forget to enjoy!
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