Cauliflower Spiced Chowder

Posted on May 20, 2013


The BIg Dada of vegan chowder

The BIg Dada of vegan chowder

A vegan chowder? Yes, really. The Coconut constitutes the milkiness and the Korean seaweed (found at my local Chinese supermarket) is fish-a-plenty. On the spice front, Fenugreek seed is a new ingredient for me and I love its mystery.

This serves two and was really quick to make.


Coconut oil x 1 1/2 Tbs (or any oil)
Ginger x 2 tsp chopped
Green chili x 1 1/2 chopped
Carrot x 1 chopped lengthwise and then in thirds
Fenugreek seed x 1 tsp
Turmeric x 1/2 tsp
Cumin seed x 2/3 tsp
Coriander powder x 2/3 tsp
Cinnamon  x 1/3 tsp
Oregano (dried) x 2/3 tsp
Garlic x 3 cloves chopped
Coconut milk x 1 tin
Vegetable broth x 1 tsp (or 1/2 stock cube mixed little warm water)
Tofu (soft) x small pack, cubed
Cauliflower x 1/3 head roughly chopped
Chung Jung Won seaweed x 1 Tbs loosely broken (or 1/2 tsp salt or 1/2 Tbs soy sauce)
Lime x 1/2 juiced
Coriander leaves x handful or two, roughly chopped

5 Steps

1. On moderate heat lightly fry the ginger and carrot in the coconut oil.

2. Add the spices and herbs, adding the garlic last (so it doesn’t burn) .

3. Stir in the coconut milk (a bit at a time so the pan doesn’t lose heat).

4. Add broth, tofu, cauliflower and seaweed.

5. When cauliflower is tender add lime juice and coriander, then serve with optional noodles!

If this is a bit humble for you – add a bit more sweet, hot or sour (lime juice, chili, soy sauce etc).
Some Bean Sprouts or chopped Pack Choi would also make a nice addition.

Posted in: Mains