I tried something like this once before with mediocre results.

But last night, with vegan friends coming over for dinner, I decided to try again with a vegan curry. This time, success!

This time I had a basic plan.

I chopped the cauliflower, carrots, and mushrooms in advance. Opened a can of garbanzo beans (chickpeas), drained, and rinsed. Added some lemon juice to the cauliflower.

Then I chopped a large onion and cooked in a cast iron pan over medium heat for 20-25 minutes until the onion was mostly caramelized, added the cauliflower until browned slightly, then added curry powder, garlic, raisins, a small hot pepper, and chickpeas, followed by some vegetable broth. Then covered and let it simmer for a while. Added carrots and mushrooms, add perhaps a little wine, then let it all simmer again. Then its time to taste and decide what it else it needs. Last night, once the flavors came together, it was really quite good!

Meda added a large fresh green salad, lettuce, tomatoes, and avocado. We added salad dressing, while our friends used simple lemon juice.

Red and white wine were opened.

This was my most successful cook’s foray to date into a vegan meal.

Vegan cauliflower & chickpea curry.