Plant Based Vegan White Bean and Cauliflower Curry


                                                                   A white bean and cauliflower curry


Three tablespoons of cooking oil (e.g. groundnut oil).
200g finely chopped onions (red and white).
300g of chopped up vine tomatoes.
1/2 inch of root ginger.
1/2 teaspoon of sea salt.
1/2 teaspoon of sugar.
4 garlic cloves.
700ml of made up vegetable stock.
One can of white beans (Cannelloni).
Small cauliflower chopped into small florets without the stalk.
Ground black pepper.
One teaspoon of ground Turmeric.
One teaspoon of ground Cumin.
One teaspoon of ground Coriander.
1/2 - 1 teaspoon Chili flakes (to taste).


In the preparation place the chopped tomatoes, root ginger and garlic cloves into a blender, blend and place to one side.

One the hob warm up three tablespoons of cooking oil and add the chopped onions, add the salt and sugar and allow to soften. The sugar helps caramalise the onions so they become transparent. When soft reduce the heat and add and stir in the spices and the chili. Add the mixture from the blender and stir until the oil separates out and a sort of paste is formed.

Add the can of beans (washed) and 700ml of hot vegetable stock. Add a pinch of sea salt and ground black pepper. Bring briefly to the boil and allow to simmer for 10 - 15 minutes until soft. Chop up the florets of cauliflower and add, increase the heat again and then simmer until the cauliflower is soft.

Add some chopped up corriander leaves and chopped up spring onions and allow to cook for a further ten minutes. Season with sea salt and ground black pepper to taste.

It is important to keep tasting your curry and make any adjustments to the quantitiy of stock and strength of the spices until you reach the desired effect.

A video of this can be seen on this link.