When I Want a Curry with the Most Amazing Flavors

By Vegan Richa · 40 min

Ingredients

Instructions

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the fenugreek leaves, then the cauliflower and a good pinch of salt. Cover and cook 3 to 4 minutes, until some edges brown, stirring once. If the skillet looks dry, add 2 to 3 tablespoons of water. Add the remaining vegetables and salt, cover, and cook until the cauliflower is al dente, then move everything to a bowl.
2. Heat 2 teaspoons oil in the skillet. Add the onion and a good pinch of salt, and cook, adding a few splashes of water as you go, for 5 to 8 minutes, until golden. Add the ginger-garlic paste and spices and stir for a few seconds. Add the tomato paste, yogurt and 1/2 cup water or non-dairy milk, stir, and bring to a boil.
3. Return the vegetables to the skillet with the chickpeas, toss, and remove from the heat.
4. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Add the cumin seeds and cook until they change colour, 2 to 3 minutes. Add the bay leaf, then the onion, bell pepper, 1/4 teaspoon fenugreek leaves and a good pinch of salt. Cook until the pepper is slightly softened, 3 to 4 minutes, keeping a bite.
5. Add the spiced topping to the skillet with the vegetables and sauce and toss well. Cover, return to the heat for 1 to 2 minutes, then turn off the heat. Let it rest covered for 5 minutes, then top with cilantro and lemon juice and serve with flatbread, naan or rice.

Summarized from Vegan Richa's video. Watch it for the details.

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GarlicOnionMilkBell pepperYoghurtRed onionTomato pasteChickpea