I’m absolutely obsessed with Curry, but I know a lot of vegans don’t know how to move away from the butter and dairy that they may remember. You can also add potatoes for extra flavor.

Here’s a delicious meal for one that is amazing. You can easily scale it up to feed multiple hungry mouths.

Cauliflower and Pea Curry

4 – 6 oz cauliflower chopped into floretVegan Cauliflower and Pea Currys
1 small onion, chopped
1 clove garlic, crushed
1/4 – 1/2 tsp ginger, minced
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp garam masala
1/4 tsp chili powder (or more to taste)
1 Tbsp tomato paste
4 Tbsp water
1/3 cup frozen peas
1 Tbsp soy milk, optional
cooked brown rice

1. Cook cauliflower florets in a little boiling water for about 5
minutes. Drain.

2. Heat saute liquid of choice in a saucepan and add the onion. Cook
briefly until beginning to change color. Add garlic and ginger to
saucepan and stir well. Cook for another minute or so.

3. Stir in the spices and cook for about 30 seconds longer. Then add
the tomato paste and water, plus a little salt if required. Bring to a
boil, then stir in the cauliflower and peas. Lower heat, cover pan, and
cook for about 5 minutes, until the vegetables are tender. Stir in the
soy milk and serve over brown rice, accompanied by mango chutney and a
papadum if desired.

Recipe by Donna Y Blaine via fatfree.com

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