This recipe is actually not vegan, but it can be modified vegan. The recipe is a good basic recipe for any Indian curry with a rich sauce. This recipe here is mine, but Kat gave me the inspiration and the Vegan Hermit has the original.

Let's get it started!

Before you even start to cook your curry, soak half a cup of lentils and let them sit for half an hour.

Heat one cup of water in a pot.

Measure halb a cup of wholegrain basmati rice and cook it for 40 minutes on low heat.

Cut away the green and quarter the cauliflower.

Wash the quartered cauliflower and then cut it into small pieces.

Add the cauliflower to the rice to let it cook for 20 minutes. 

Add 3 table spoons of canned chickpeas into the pot to cook them for 15 minutes.

Directly after adding the chickpeas add the spices to the vegetables. You may use dry spices or spice paste. There are many good quality products in Asian and Indian food stores...from mild to strong seasoning. I added 4 coffee spoons of Kashmiri Masala into the pot. Stir well and let simmer your curry on.

At last add 150 grams of yoghurt and mix well. Let it cook for the last 10 minutes.

You may take soy yoghurt instead, if you want a purely vegan dish.

Final preparations to serve the veggie curry: grab a handful of coriander aka Chinese parsley and cut it fine. If you like it hot, cut a green Indian chili as well and spread it over the curry when preparing to serve. 

Thank you Kat Marsh for your inspiration for this great dish.

Enjoy! Please like & share.

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