This is a paid advertorial with Tesco
I am super excited to part of a Tesco initiative this month (January) to raise awareness of the availability of plant-based, vegan food within their stores. Tesco has a huge range of vegan meal ingredients including fresh fruits and vegetables, spices, grains, beans, nuts, seeds, flours and they are all naturally vegan, making it easier for those on a plant-based, vegan diet or those looking to increase the amount of plantbased, whole foods in their diet.
It can often feel overwhelming with putting all these single ingredients together but Tesco is aiming to simplify it for you by providing some really tasty meal ideas which are quick to prepare.
The Tesco website is a fantastic source for finding vegan, vegetarian and plant-based recipes which are filled with hearty vegetables and comforting flavours and it’s a great place to find everything you need for all your meals.
End your working day with a homecooked meal with ingredients from Tesco.
For more great recipe ideas, visit their website.
CAULIFLOWER CURRY
Serves: 4 Time: 10 mins to prepare and 30 mins to cook Vegetarian, Vegan, Dairy-free, Egg-free, Gluten-free
Ingredients:
1 tbsp vegetable oil
1 red onion, finely chopped
1 garlic clove, finely chopped
4 dried bird eye chillies
1 tsp ground coriander
1 tsp ground cumin
2 tsp fennel seeds
12 cardamom pods, seeds removed and crushed
6 whole cloves
1¼ tsp turmeric
½ tsp cinnamon
1 large cauliflower, broken into small florets (around 650g)
400ml tin coconut milk
250ml vegan-friendly hot vegetable stock made with
½ stock cube
300g basmati rice
75g mangetout
2 tbsp cashew nuts, toasted chopped fresh coriander, to serve
Full of warming spices and a hint of chilli, this simple cauliflower curry is quick and easy to prepare, and even easier to eat. Suitable for vegans, the gorgeous yellow sauce has cooling coconut to balance the bird eye chillies and is served with crunchy cashews and fresh coriander.
Method:
1. Heat the oil in a large pan over a medium heat. Fry the onion for 7 mins until starting to soften. Add the garlic and cook for a further 2 mins.
2. Increase the heat and add the chilli, all the spices and the cauliflower florets. Fry for 5 mins, stirring frequently, then add the coconut milk and vegetable stock. Bring to a boil then reduce the heat and simmer, covered, for 10 mins.
3. Meanwhile, cook the rice to pack instructions.
4. Once the cauliflower is tender, uncover the pan and add the mangetout. Cook for 3 mins to heat through, stirring regularly and mashing some of the cauliflower into the sauce to help it thicken slightly. Serve the curry with the cooked rice and a scattering of toasted cashew nuts and chopped coriander.
