Cauliflower Curry w/ Soy Pieces

Prep Time 10

Cook Time 20

Total Time 30

1 small cauliflower
75 gr soy pieces I’ve used Valle del Sole soy pieces but if you can’t find these use regular soy pieces
130 gr peas
1 white onion
2 cloves of garlic
3 tbsp curry powder I’ve used Hindustani masala from Chan’s BV or Dada and you can find these in Asian stores and even at Albert Heijn
35 gr tomato paste
250 ml coconut milk
250 ml vegetable stock
3 tbsp olive oil
salt & pepper to taste

Soak the soy pieces according to the package instructions and make sure to squeeze out the excess water.
Then cut the cauliflower into florets and set aside.
Chop the onion and garlic. Put a deep pan on medium heat, add oil to the pan and fry the chopped onions and garlic. When the onions are translucent, add the curry powder and tomato. Mix well.
After a few minutes, add the cauliflower florets and soy pieces. Make sure that these are well incorporated into the curry mixture.
After a few minutes, add the vegetable stock and coconut milk. Then let curry simmer for 10 minutes (with the lid on the pan) over a low to medium heat.
After 10 minutes, add the peas. Cook for another 5 minutes on a high heat so that the sauce can thicken. Season with salt and pepper.
Garnish the curry with a splash of coconut milk, fresh coriander / parsley, nigella seeds and serve with Basmati rice or naan.TIPS:- Add a red chili pepper for more spice.- Serve with a delicious chutney.- Vary with vegetables such as bell pepper, carrot or broccoli.- Go crazy and serve this delish curry over Spicy Oven Baked Potato Wedges or mashed potato!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!