Cauliflower, Potato & Coconut Curry Recipe | Abel & Cole
Cauliflower, Potato & Coconut Curry
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Total: 40 mins
This creamy coconut curry is full of heat and fragrant flavour from a blend of madras spices. It’s chock-full of nutty organic potatoes and cauliflower, bubbled with golden chickpeas and leafy seasonal kale to make a hearty vegan winter warmer.
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430 kcal
(per portion)
Ingredients you'll need
  • 2 onions
  • 1 cauliflower
  • 1kg potatoes
  • 3 carrots
  • 1 tbsp madras spices
  • 400g tin of chickpeas
  • 400ml coconut milk
  • 200g kale
From your kitchen
  • 2 tbsp coconut, vegetable or olive oil
  • Sea salt
  • 300ml boiling water
  • Freshly ground pepper
You'll need
  • Large pan with lid
  • Vegetable peeler
  • Meauring jug
Step by step this way
  • 1.

    Peel and thinly slice the onions. Pull any tatty leaves off the cauliflower and discard. Chop any remaining leaves and add them to the onions. Chop the cauliflower into bite-sized chunks.

  • 2.

    Warm a large pan on a medium heat for 1 min then pour in 2 tbsp oil. Add the onions and the chopped cauliflower leaves and season with a pinch of salt. Fry, stirring often, for 6 mins till softened.

  • 3.

    While the onions cook, peel the potatoes and chop them into 1-2cm chunks. Scrub and trim the carrots, then chop into 1cm-thick slices. Fill and boil your kettle. Drain and rinse the chickpeas.

  • 4.

    When the onions have cooked for 6 mins, tip in ½-1 tbsp madras spice blend (use more or less, depending on how hot you prefer your curry). Stir for 30 secs, then pour in the coconut milk and 300ml hot water. Bring up to a bubble, then add the cauliflower, potatoes and carrots to the pan. Tip in the chickpeas, pop a lid on the pan and simmer for 15 mins, stirring occasionally.

  • 5.

    While the curry simmers, finely shred the kale leaves, discarding the woody cores. After 15 mins, the potatoes and cauliflower should feel almost tender when pierced with a knife. Add the kale and stir in. Cook for 4 mins, without the lid, to wilt the kale.

  • 6.

    Taste the curry and add more salt or a little pepper if you think it needs it. Serve in warm bowls.

  • Tip

    Eat me, keep me
    This curry will keep in your fridge in sealed containers for up to 3 days, or in the freezer for up to 3 months. Defrost overnight from frozen, and reheat till piping hot, adding a splash of water or stock if needed.

  • Tip

    Curry favour
    This curry makes a hearty meal for 6 on its own, but if you want to make it go further, serve it in smaller portions with a side of fluffy rice or some garlicky naan breads.