Combining cauliflower, aubergines and peas means this delicious vegetable tamarind curry is a guaranteed way to boost your veggie count for the day. Along with fragrant spices and tangy tamarind, this simple vegan curry is an easy winner that you can serve up as a midweek family meal or if you’re entertaining.

The good news is that this tamarind vegetable curry is a hearty meal that can easily be served on its own if you’ve made it ahead and short on time.

I’ve used tamarind paste in this recipe to give it a slight tang or sour flavour, which cuts through the creamy coconut beautifully. You can buy tamarind paste from most supermarkets and it will keep in the fridge for a long time once opened.

You’ll need…..

  • 1 medium cauliflower
  • 2 medium aubergines
  • Rapeseed oil for roasting
  • 2 tbsp coconut oil
  • 1 large onion, chopped
  • 2 tbsp ginger & garlic paste
    • Or 2inch piece of ginger, grated & 4 cloves garlic, crushed
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 small green chillies; pierced
  • 1 tbsp garam masala
  • 2 tbsp tamarind paste
  • 2 tbsp miso, mixed with 400ml boiling water
  • 125g unsalted roasted peanuts, halved (if possible!)
  • 2 cups frozen peas

To serve

  • Fresh coriander leaves roughly chopped
  • Lime wedges

Here’s how to make this Vegetable Tamarind Curry…

Start by preparing the vegetables. Heat the oven to 180 degrees.

Separate as many of the largest florets as possible from the whole cauliflower and cut each floret into thick flat slices, from the top down to the stalk section. You’ll probably get around 2-3 slices. Take care to slice through gently so you retain the stalk and the shape. Arrange the slices on a large, lined baking tray and brush with a little rapeseed oil, salt and pepper.

Remove the stalk of each aubergine and cut it into 4 thick slices lengthways. Then cut into diagonal 2inch chunks. In a large bowl, toss them in a little rapeseed oil, salt and pepper and arrange in a single layer on a large, lined baking tray.

Roast both the cauliflower and aubergine in the oven at 180 for around 30mins, taking care not to overcook the vegetables. They should be slightly golden.

Once cooked, remove from the oven and set aside.

Heat the coconut oil over a medium in a large deep-sided pan. Add ginger and garlic and cook for 2 minutes. Then add the chopped onions along with the turmeric and continue to fry, adding a little water if it is too dry. After 5mins, add the cumin and coriander as well as the fresh chillies.

Allow to cook for a few minutes, again adding a little water, if necessary, until the onions are soft. Next add the coconut milk, season with salt and continue to cook for 10mins over a low heat.

Next, add the frozen peas and the garam masala and allow to cook for 2mins before stirring in the tamarind paste and the miso stock. Check the seasoning. Miso is salty so you may not need to add any more salt. Stir well and allow to cook through for a further 5 minutes.

Finally, carefully add the roasted cauliflower and aubergine and gently combine them with the peas and sauce. Try not to break up the cauliflower as you stir.

Allow to simmer covered for 5mins, adding a little more water or miso stick if the sauce is too thick.

Just before serving, add the halved peanuts, stir through and garnish garnished with chopped coriander and a squeeze of lime.

Serve with basmati (preferably brown) rice or nan bread and a side of yoghurt if desired. That said, you can also eat it simply on its own; it’s got plenty in it to make it a hearty meal!

Let me know how you get on in the comments below!