How to make a delicious vegan cauliflower and caramelised onion curry like a professional chef

Australia
By William

Professional chef shows you how to make a vegetable curry that will put your local Indian restaurant to shame

  • British chef Robbie Bell shared his curry recipe
  • He uses roasted cauliflower and caramelized onions

By Louise Allingham for Daily Mail Australia

published: | Updated:

A top chef has shared his delicious recipe for a ‘popping’ vegetable curry that tastes like it came from an Indian restaurant.

Robbie Bell, from the UK, impressed foodies after showing them how to make a vegetable curry with cauliflower, yellow split peas and an array of fragrant spices.

The chef made sure to roast his spices to bring out their flavor and added roasted cauliflower and sweet caramelized onions to the dish.

He distributes his spices, which include a good pinch of ground coriander, chilli powder, mustard seeds, cardamom, cinnamon, cumin seeds and curry leaves.

Robbie starts by roasting the mustard seeds, cardamom, cinnamon, cumin seeds and curry leaves in a pan.

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Professional chef Robbie Bell (pictured) is making foodies’ mouths water with his delicious recipe for a smashing vegetable curry

The chef made sure to roast his spices to bring out their flavor and added roasted cauliflower and sweet caramelized onions to the dish

The chef made sure to roast his spices to bring out their flavor and added roasted cauliflower and sweet caramelized onions to the dish

He then adds a splash of oil and his dry powder spices and lets them cook while washing a few coriander stalks from chops.

“Wash some coriander stalks and some fresh turmeric, get them in, cook them out and add a little salt and a little pepper as always,” he explained in a TikTok clamp.

Robbie puts some dried yellow split peas and water in the pan, stirs everything together and lets it boil.

He distributes his spices, which include a good pinch of ground coriander, chilli powder, mustard seeds, cardamom, cinnamon, cumin seeds and curry leaves.

He distributes his spices, which include a good pinch of ground coriander, chilli powder, mustard seeds, cardamom, cinnamon, cumin seeds and curry leaves.

In a separate pan with a drizzle of oil, he begins to caramelize some white sliced ​​onions and fry some cauliflower florets.

“Slow cook your onions, add some garlic and ginger, once they’re nicely caramelized, add that to the water and boil that down,” said the cook.

Once the water has reduced, Robbie adds a can of coconut milk, as well as his roasted cauliflower and some freshly chopped cilantro.

His video was viewed thousands of times and the user drooled over the mouth-watering recipe.

One viewer said they thought the dish was “amazing,” while another simply said “Yum!” exclaimed. and a third recommends that home cooks grind the dry herbs so they “don’t end up with a mouthful of hard bark.”

RECIPE: Vegetable curry of cauliflower and yellow split peas

Ingredients

  • 1 tbsp ground coriander
  • 12 cardamom pods
  • 1 cinnamon stick
  • 1 tbsp cumin seeds
  • Curry leaves
  • 1 tbsp yellow and black mustard seeds
  • 1 tsp chili powder
  • 1 bunch of coriander
  • Thumb-sized piece of fresh turmeric
  • Yellow split peas
  • Two white onions
  • 1 cauliflower
  • 4 cloves of garlic
  • Thumb-sized piece of ginger
  • Can of coconut milk

Method

  1. Toast the cardamom pods, cinnamon, cumin seeds, curry leaves and mustard seeds in a pan over medium heat until fragrant.
  2. Add some oil to the pan and the rest of the spices for roasting.
  3. Remove the stems from the coriander, wash and chop finely. Grate some fresh turmeric and add to the pan with the coriander stems and a good pinch of salt and pepper.
  4. Add the dried split peas and a liter of water to the pan, cover and let it boil.
  5. Cut the onions into rings and fry them in a pan with some olive oil until caramelized.
  6. While the onions are caramelizing, cut the cauliflower into florets, toss with olive oil and fry until tender.
  7. Finely chop the garlic and ginger and add to the pan with the onions. Once caramelized, add the contents of the pan to the pot with the split peas and spices.
  8. Add coconut milk and roasted cauliflower and stir well.
  9. Finish the curry by mixing in the chopped coriander leaves and serve.

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