1 cup canned chopped tomatoes in juice, 1 tsp grainy mustard
Pour the water in a pan. Put the cauliflower florets, cover with lid and cook 10 minutes until soft.
2 cups water
serve with spinach
5 spinach leaves
Video
Notes
Serve hot with spinach or parsley on top! You can also serve vegan cauliflower curry with Naan bread or tortilla on the side.If you prefer a more creamy sauce you can add coconut milk instead of water. And if you prefer thicker sauce, remove cauliflower and cook it further.Store vegan cauliflower curry in an air-tight container up to 5 days in the fridge. You can also freeze it up to 3 months.