Roasted Cauliflower and Butter Bean Butter Masala

I am obsessed with Indian food, in the best possible way. Andreea and I have been to some of the most amazing restaurants where we have always been met with understanding and care about being vegan - we’re even going to India soon to experience some of the stunning sights, sounds and tastes of India - we know that in 2.5 weeks we won’t even see 0.0001% of what this beautiful, culturally rich and diverse country has to offer, but we’re going to do our best to do and see as much as possible.

Recently I made a Butter Chicken Masala inspired dish that just kind of… stuck, in our household and actually having made it several times since I’m convinced that it’s now my go-to, deliciously spiced comfort meal any day of the week.

I realize it’s not an authentic Indian recipe, but it is Indian-inspired and I feel lucky to live in a world where, thanks to places like Bollywood Spices (in Caleta de Fuste) and Namaste Village (in Cambridge) we have been able to share in the most incredible food, cooked by the most passionate, wonderful people.

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Roasted Cauliflower and Butter Bean Butter Masala

Yield: 6 portions

Author: Chris Unwin

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

This fabulous Indian-inspired dish has a thick gravy and is filled with delicious cauliflower and butter beans, it is a great comfort food for a cold night or when you want to make something quick and easy that tastes like you've worked hard for hours

Ingredients

Filling

• 1 heaped tsp each: Cumin Seeds & Coriander Seeds
• 2 brown onions, roughly chopped
• 5-6 garlic cloves, roughly chopped
• 1 or 2 red chillis (depending on spice you want), deseeded and roughly chopped
• 1 extra large Cauliflower cut into small florets
• 1 pack vegan chick'n (we use Dopsu), chopped into small chunks
• 1 tin Butter Beans, drained & rinsed
• 1 tsp Goan Garam Masala (recipes online or we get the Spice Pots from TESCO)
• 1 tsp ground Cumin
• 1 tsp ground Coriander
• 1/2 tsp ground Turmeric
• Salt & Pepper
• 3 tbsp Oil & 1 tbsp vegan Butter to cook

Gravy

• 1/2 Cup Cashews, soaked in boiling water for 15 minutes
• 3 tbsp Tomato Paste
• 400ml Water
• 1 tsp each: Salt, Black Pepper, Cumin, Coriander, Goan Garam Masala
• 1/2 tsp: ground Ginger
• 3 Garlic cloves, crushed
• 1 tbsp Soy Sauce (optional but I find it adds a depth of flavour)
• 1 small pack Alpro Single cooking cream (or small soya cream)
• Fresh Coriander for decoration (Optional)

Instructions

1. Heat oven to 210C
2. Toss Cauliflower florets in some oil plus the Cumin, Coriander, Turmeric, salt, pepper and Goan spice mix (from the filling ingredients) then roast for 20 minutes until starting to char around the edges
3. Add all the gravy ingredients (except the Alpro cream and coriander) to a blender and blend until smooth
4. On a medium-low heat, heat 2 tbsp oil in a pan with cumin and coriander seeds until fragrant then turn heat up to medium and add onions with some salt, turmeric and pepper, cook until softened and just starting to brown
5. Add a knob of butter, the garlic, chili and vegan chick'n and cook for 3-4 minutes until the garlic/chili is letting off a fabulous aroma
6. Add the gravy and stir through, then add roasted cauliflower and butter beans and incorporate (it should thicken quite quickly so be careful it doesn't stick)
7. Pour over most of the alpro single cooking cream if using, stir and adjust seasoning to taste, then cover and allow to cook and thicken on low for 5-10 minutes, you should see oil separation on the top
8. Stir and serve over rice topped with fresh coriander and a small pour of the remaining alpro cream for decoration if desired