Served at a luncheon for the coronation of Queen Elizabeth II, coronation chicken, or “Poulet Reine Elizabeth” as it was written on the official menu, is a dish of cold chicken coated in a creamy curry sauce. This is my textural vegan take, with cauliflower and chickpeas regally stepping in for the chicken. While classic recipes typically feature cream and mayonnaise in the sauce, I’ve lightened things up with coconut yogurt, which adds sweetness and a tropical tang that pairs well with the curry flavor. Greek yogurt works nicely, too, delivering more sour notes. Dried fruit is a common addition to “coronation-style” dishes, with some recipes calling for dried apricots or raisins; I’ve opted for the former (though you can use either), along with optional mango chutney for liveliness and subtle spice. This salad tastes even better the next day, so feel free to prep ahead; I recommend using leftovers to make a sandwich.
Cardamom gives this almond cake a wonderful, delicate perfume.