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We’re sharing this recipe for Spicy Vegan Cauliflower and Turmeric Curry from one of our area’s local foodies, Manraj Kaur Sanghera of the Northern Bindi blog. Manraj cooks this dinner for her family with local and seasonal cauliflower and potatoes and uses our great value and locally packed spices, which are perfect warming store cupboard essentials. We love this combining of great Yorkshire produce with traditional Punjabi flabours – a must try!

Slice two onions and brown in rapeseed oil. Once browned, add the spices and salt to taste and cook out for 3 minutes. Then add 1/2 tin of chopped tomatoes, place the lid on and leave to simmer for three minutes. (you can add a little water if it dries out too much) Add the potatoes and leave to simmer for 3 minutes. Finally, add the cauliflower and leave to cook on a low heat for 15 minutes or until everything is cooked through.

Serve with one of our delicious locally made naan breads or rice.

All ingredients used in this recipe are available to purchase from the Fodder farm shop

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