Recipe: Vegan Keralan Curry with Cauliflower, Chickpeas & Pineapple

This is one of my all-time favourite curry recipes – full of fragrant flavours, packed with nutrients and veggies, and (best of all!) ready in around half an hour. It’s adapted from one of Jamie’s 15 Minute Meals, though I don’t have the equipment nor the brain speed to make it in that time.

This is a pretty typical Keralan Curry, although I make no claims that it is authentic. It is lighter and fresh in flavour, and more vibrant in texture than a North Indian curry – and as such it is less complex to make. It does need a couple of spices that might not be in everyone’s cupboard, but actually we find that we do use these quite often in curries.

And if you fancy skipping the vegan/veggie element, this curry sauce is amazing made with prawns or white fish – though I’d fry off an onion or a couple of shallots for a bit more texture. I’m also tempted to play around with different veggies, I can imagine it would be delicious with some sweet potato!

Recipe – 2 dinner portions plus 2 lunches, or 3 for dinner (easily scaled up, we’ve made for 8 before)

  • ½ cauliflower
  • 1 tablespoon coconut oil
  • Drizzle of vegetable oil
  • 2 teaspoon mustard seeds
  • 2 teaspoon fenugreek seeds
  • 2 teaspoon turmeric
  • 1 handful of dried curry leaves
  • 7 cm piece of ginger
  • 3 cloves of garlic
  • 6 spring onions
  • 1 fresh red chilli
  • 1 big bunch of fresh coriander
  • 1 tin coconut milk
  • 1 tin (400g) chickpeas
  • 1 tin (227g) pineapple in juice
  • 1 lemon

Remove the outer leaves from the cauliflower, then chop into small chunks and place on a baking tray. Drizzle with a little vegetable oil, then roast at 180C for around 10-15 minutes, or until lightly charred and starting to go tender.

Melt the coconut oil in a large pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves. Peel the ginger and garlic , and trim the spring onions. Pulse these, together with the chilli and coriander stalks in a food processor (I used a mini chopper) until they form a rough pasta, then stir into the spices. Add the coconut milk, drained chickpeas and the pineapple chunks (plus the juice from the pineapple).

When the cauliflower is cooked as above, add this to the curry and bring the whole thing to a boil for a few minutes. Season to taste, adding in around half the juice of the lemon. Serve sprinkled with the coriander leaves, alongside rice – I love it with brown basmati.

This has become such a staple in our house, it’s perfect for a Meatfree Monday meal, and is also great for lunches throughout the week. I can imagine it would be perfect if you’ve got a cold too, with the chilli and ginger being perfect for perking you up. Definitely one we’ll be making again and again throughout the year!

What’s your favourite vegan recipe?