Hearty vegan curry - you like curries, then try this delicious curry with cauliflower and broccoli. With all the aromatic spices, it is not only perfect for cozy evenings or to warm up on cold days, it is a classic feel-good food, which you can charm in no time. With these creamy chickpeas, with roasted cauliflower and broccoli paired with the spice-flavoring experience of curry, it will not just stay with a plate.
vegan | vegetarian | dairy-free | lactose-free | gluten-free | oil-free
Vegan curry a true taste experience
For this vegan curry I used my own Curry Seasoning and turmeric. Therefore, it has the nice strong yellow color, which is simply mood-enhancing. I own a lot of spices and basically have all the spices at hand to make my own currymix. In curry spice mixtures you can find the following spices: coriander, turmeric, paprika, ginger, cumin, mustard seeds, celery, allspice, garlic, caraway, sea salt, lovage. You can use a purchased mix for this vegan curry, or as I do, create one yourself.
Use different vegetables for the vegan curry
This curry should never get boring, you can easily exchange the vegetables. For example, for Seasonal Vegetables that you find right now. I like to make the basic recipe and vary with the vegetables. I prepared the vegan curry with cauliflower, broccoli, chickpeas and tomatoes. You can use e.g. Peppers, beans, zucchini instead.
You will like the curry. It is:
- simply prepared
- a taste experience
- perfect for cozy evenings
- a must for all curry lovers
You are for vegan comfort food, then you may also like:
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Vegan Curry with Cauliflower and Broccoli
Hearty vegan curry - you like curries, then try this delicious curry with cauliflower and broccoli. With all the aromatic spices, it is not only perfect for cozy evenings or to warm up on cold days, it is a classic feel-good food, which you can charm in no time. With these creamy chickpeas, with roasted cauliflower and broccoli paired with the spice-flavoring experience of curry, it will not just stay with a plate. vegan | vegetarian | dairy-free | lactose-free | gluten-free | oil-free
Ingredients
- ½ head cauliflower (about 500 g), divided into florets
- 350 g broccoli, divided into florets
- 1 medium onion, diced
- 1-2 cloves of garlic, chopped
- 10 g of fresh ginger, chopped
- 1 can chickpeas
- 1-2 tbsp water
- 1-2 tablespoons curry
- ¾ l vegetable stock
- 160 g of whole grain rice
- 250 g of tomatoes, diced
- 150 ml of coconut milk
- salt and pepper
Instructions
- Roast the finely chopped onion and garlic in a little water. Add the chickpeas and roast them for about 5 minutes. Next add the broccoli and cauliflower and ginger. Add the curry powder and roast it for a few seconds. Add the vegetable broth and the coconut milk.
- In the meantime, cook the whole grain rice according to the package instructions
- Add the tomatoes to the curry, about 5 minutes before the rice is cooked. Taste the whole with salt and pepper.
Jenny says
Hi this recipe looks good. However, not familiar with roasting with water. Do
you do that in an oven?
Thanks.
Jasmin says
Hi Jenny, I roast the onion and garlic in a pan. Just add a sip of water when the onions start to stick to the pan. Let me know if you have more questions.
Tracey says
Loved this recipe. Found I had to cook for longer so that the cauliflower was cooked through, but maybe I left the florets too big.
Jasmin says
Hi Tracey, it depends always how big the florets are. Mine are pretty small. Thank you for the amazing feedback 🙂
Alaya Long says
Would it still work without the tomatoes?
Jasmin says
It will taste different. But I am pretty sure it will work. You could use pumpkin or sweet potato instead.
Jennette says
I did not have any chickpeas is it still good ?
Jasmin says
You can omit the chickpeas.