After seeing the campaign for January to become Veganuary I wanted to try to get involved. I’m not going to pretend for one minute I could become vegan for a month, I just don’t think I could. But what I can do is ensure we throw some proper vegan meals into our menu where there ordinarily would’ve been meat and dairy.
This is a very simple and quick recipe, making it ideal for midweek eating when time just seems to be non-existent. I’m trying to use more ethically sourced food so I’m buying Suma products where possible too – so the tinned chickpeas and tomatoes used for this cauliflower & chickpea curry are the Suma brand. As for the vegetables, the onion and cauliflower I’m following the ‘think global, shop local’ chain of thought, so these came from the local Owd Barn farm shop in West Lancashire – it’s a really nice farm shop, butchers and tea room – stocking lots of local produce from the Lancashire and surrounding areas.
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