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Fiery Welsh Dragon Curry

Chef Gaz Oakley, 24

The Avant-Garde Vegan


Instagram + YouTube: @avantgardevegan



2 tbsp vegetable oil

1 large onion, chopped

1 large piece ginger, grated

3 garlic cloves, finely chopped

½ tsp turmeric

1 tsp ground cumin

1 tsp garam masla

1 can chopped tomatoes

1½ cups coconut cream

1 cauliflower, cut into florets

2 potatoes, peeled and cut into chunks

240 g tin of chickpeas

1 small green chili, cut small

Handful coriander, roughly chopped, to serve


Sauté the onion, garlic, and ginger in the oil, until soft. Add the spices and cook for a further 2 minutes, stirring often. Add the potatoes and cook for a few more minutes. Add the chickpeas, followed by the tomatoes and coconut cream. Leave to simmer for 10 minutes on a low heat, stirring every now and then. The potato should be nearly soft by now, so you can add half the cauliflower. I served the rest of the cauliflower grilled. Simply marinate in coconut yogurt and spices, then grill. Once the cauliflower is cooked, your curry is ready. Serve with rice and naan bread.

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