This series brings you a multitude of easy, unique and delicious vegan and vegetarian dishes for you to use on Meatless Monday, or any day of the week!
In this episode of The Asian Vegetarian, Chef Anita makes a vegan Ethiopian cauliflower curry. This dish honours Chef Anita's dual heritage as well as providing a tasty, healthy and hearty meal. It's Indian curry meets African spice to the best result!
About Chef Anita Kerai:
Anita's foremost passions are cooking, food and presenting culinary magic on TV. She has also published a book, 'Flavours of Kenya', where she shares a variety of different delicious vegan and vegetarian dishes, which all take inspiration from Kenya. Coupled with Anita's unique flair and passion, there's some incredible recipes in there!
A third generation Kenyan-Indian, Anita arrived in the UK at the young age of 21. After a successful career as an accountant, in 2007, she decided to follow her heart and dedicate her time to food. In this series, Anita shares her Kenyan-Indian fusion recipes, which are of course, vegetarian and vegan friendly!
Ethiopian Cauliflower Curry
Ingredients
- 1 small cauliflower
- 1 potato (cubed)
- 1 cup of peas
- 1 tbsp Ethiopian berbere spices
- 1 tbsp olive oil
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- ¼ tbsp turmeric
- 1 tsp tomato paste
- A few curry leaves
- 1 clove of garlic
- ¼ inch ginger
- Salt to taste
