August 13, 2015
1Preheat oven to 180C
2Steam cauliflower florets until 'just' done
3Make curry sauce by sauteing chopped onions and garlic on low to medium heat in a little vegetable stock
4When soft, add all your spices to 'sweat' being careful not to burn them. Keep adding stock
5Then add chopped tomatoes
6Add 1 cup vegetable stock
7Simmer until tomatoes are soft, about 15 minutes
9Meanwhile place steamed cauliflower into baking dish and season
10Transfer cooled sauce into processor and add the drained soft cashews plus LITE coconut milk or beverage style coconut milk from a carton
12Pour smooth sauce over cauliflower florets and bake in oven until sauce forms a crust, about 40 minutes
13Serve with chickpeas and optional plant yogurt.
1 whole cauliflower
Vegetable stock to saute the onions
3 medium tomatoes
1 large red onion, chopped
3 cloves garlic
2 tablespoons (mild) curry paste
2 tsp grated ginger
1 teaspoon fenugreek
1 tsp turmeric
1/2 tsp chili powder (or to taste)
1/2 tsp salt (or to taste)
1 cup vegetable stock
1 tin coconut milk [LITE}
1 cup soaked, drained cashews
Vegan Yogurt (optional)
1/2 cup cooked chickpeas per person to serve
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