Vegan Balti Curry

Cauliflower Curry
A filling and vegan Balti curry that’s quick and easy to make. Serves 3


  • Half a pack (100g) HCW Soya Mince
  • 2tsp HCW Gourmet Stock Powder
  • 2 heaped teaspoons of Balti Curry Paste (we used Spice&AllThingsNice)
  • 200ml hot water
  • 2 teaspoons coconut oil
  • 1 thinly sliced onion
  • 4 cloves garlic minced
  • 1 red pepper sliced
  • 100g cauliflower florets, roughly chopped
  • 2 tomatoes diced small
  • 1 tin tomato mix
  • Extra water, salt and pepper to taste.


  1. Add 2 tsp HCW stock to 200ml hot water, and add to your 100g dried soya mince. Cover and allow to rehydrate for 10 minutes. When done, drain the excess water.
  2. Fry your onions in a little oil until they are translucent. Add your ginger and curry paste and stir for a further 2 minutes.
  3. Add your chopped cauliflower and 1 tin of tomato mix. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Add your drained mince and allow to cook on a low heat for a further 10 minutes, stirring well. Add more water or some coconut milk to adjust consistency if needed.
  5. Remove from heat when your cauliflower is soft. Garnish with cilantro and lime juice and serve with Roti flatbread, naan or rice. Drizzle some non-dairy yogurt or coconut cream before serving to tame the spices if needed.