Cauliflower and Soya Bean Indian Curry
This delightful curry blends the rich creaminess of coconut milk with a symphony of aromatic Indian spices, creating a comforting and flavorful meal. Packed with plant-based protein and fibre, this dish is a nutrient powerhouse offering both satisfaction and a wealth of health benefits.
Equipment
- 1 Pressure cooker
- 1 Large saucepan or pot
Ingredients
- 1 whole cauliflower rinsed and cut into small florets
- 100 g dried organic soya beans cooked
- 1 tbsp sunflower oil
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 1 handful of curry leaves
- 1 inch fresh ginger peeled then grated
- 1 whole white onion chopped
- 1 fresh red chili pepper chopped (save ΒΌ of the chili for serving)
- 2 tbsp garam masala powder
- 1 tbsp turmeric powder
- 1 tbsp dried coriander powder
- 1 tbsp hot chili powder optional, add if you want more heat
- 1 pinch salt and pepper to taste
- 3 red tomatoes chopped
- 500 ml unsweetened coconut milk
- 1 bunch fresh coriander chopped
Pressure cooked beans
- 100 g dried organic soya beans soaked overnight in water
- 1 l water for soaking the beans
- 3 cloves of garlic peeled then chopped roughly into 3rds
- 1 small white onion chopped roughly
- 1 leaf laurel
- 1.5 l water for every cup of beans use at least double the water
Instructions
Instructions for cooking the beans
- Soak the beans overnight in a generous amount of water.
- Discard the soaking water and any shrivelled or discoloured beans.
- Rinse the beans very well and remove any hulls that come loose during rinsing.
- Add beans, garlic, onion, laurel leaf and fresh water to a pressure cooker and seal the lid.
- Heat up on high heat until pressurised, then reduce to medium heat and cook for 25 minutes.
- Remove from the heat and allow the pot to depressurise naturally.
Preparing the curry
- Heat the oil up in a big saucepan on a high heat.
- Add the curry leaves, mustard and cumin seeds to the hot oil, and fry for a couple of minutes. The oil should be hot enough so the mustard seeds start popping.
- Turn the heat down to medium, then add the chopped onion and chili peppers. Fry for a further 3 or 4 minutes until the onion is transparent.
- Mix in all the powdered spices, and add a splash of water to help combine everything together.
- Add the tomatoes, cauliflower florets and the coconut milk.
- Bring back to the boil, then simmer for 20 minutes. Stir occasionally.
- Add the soya beans, cover with a lid (at a slight angle so the steam can still escape) and lightly simmer for a further 15 to 20 minutes.
- Leave to sit for 10 minutes before serving.
- Serve on a bed of rice, topped with fresh coriander, red chili slices and salt and pepper to taste.
Notes
Important safety warning! Soya beans create foam when cooking which can cause the loose hulls to move around your pressure cooker and potentially block the valve. For your safety, monitor the pot throughout cooking. If you see signs that the valve might be blocked (i.e. excess water escaping, or no steam coming out at all), remove the pot from the heat immediately. Cool the pot under the cold water tap to quickly depressurise. Declog, remove any loose hulls or excess foam, then bring back up to pressure again to continue cooking.