Recipe: Vegan curry with cauliflower, potato & chickpeas.

If you follow my blog then you'll know that whenever I am cooking with tomatoes, my go to is always Cirio!

Here are some recipes I've posted already using some of their range:

These meals are all staples in my house now and I know that as long as I have some Cirio in the cupboard that I can always rustle up a meal!

But we are currently doing #Veganuary or at least trying to eat much more vegan friendly and meat-free meals as a family as we can in a bid to stay healthy and more mindful of the foods we consume and where they have come from.

Obviously all of the recipes above feature meat so for our first vegan meal I thought I'd go with a curry, something which I know they all love!

This curry is SO super easy and can be adapted to suit your own tastes and to suit whatever vegetables and spices you have in your fridge and cupboards. 

There are no rules when it comes to this curry, as long as you have your basic sauce (which is made from store cupboard ingredients) you can be as creative as you like, using your own personal favourites or using up leftovers.

This curry is flavoursome but not overly spicy so if you like it hot just add more! 

Serves: 4


540g bottle of Cirio passata
2 tbsp Cirio tomato puree
1 onion, diced
400g tin of chickpeas, drained & rinsed
2 large potatoes, cut into 1cm cubes and parboiled.
1 small whole cauliflower, cut into florets and parboiled.
220g pack of green beans, cut into 2cm pieces.
400ml tin of coconut milk
1 heaped tbsp of peanut butter
200ml of hot vegetable stock
1 tbsp lazy garlic
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp paprika
1 tsp cayenne pepper

To Serve:
Some sort of grain like rice or quinoa.
Chilli flakes to sprinkle on top if you like more heat!


1. Fry off the onion with the lazy garlic until soft. About 5 minutes.

2. Add in the spices (Ground cumin, ground coriander, paprika & cayenne pepper) and stir in. Cook for a few minutes.

3. Add the tomato puree and stir in thoroughly to cover the onions.

4. Add the peanut butter & stir in your vegetables.

5. Add your stock, tomatoes & coconut milk. Bring to the boil then reduce the head and simmer until the sauce thickens and the potatoes and cauliflower are soft, around 20-30 minutes.

5. Serve with grains and enjoy.

If you're looking for more great Cirio recipes, their website is full of lots more ideas and inspiration!

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