SERVES 4

REQUIRES SOAKED CASHEWS

COOKING TIME - 40 M

I N G R E D I E N T S

• 1 cup of chickpeas

• 1 small sweet potato cut into chunks

• Half a cauliflower cut into small flowerets

• 2 tbs coconut oil

• Half cup of raw soaked cashews (soak in water overnight or pour boiling water over them and leave for 20mins)

• 4 tbs nutritional yeast

• 2 cloves of garlic crushed

• 1 tbs finely chopped ginger

• 1 red chilli finely chopped seeds removed.

• 1 onion

• 2 teaspoons of sweet paprika

• 1 teaspoon of smoked paprika

• 2 teaspoons of coriander powder

• 2 teaspoons of cumin

• 2 teaspoons of cinnamon

• 2 teaspoons of garam masala

• 1 teaspoon of cayenne pepper

• 1 teaspoon turmeric

• 2 teaspoon s of black pepper

• half a tablespoon of salt

• half a tablespoon of maple syrup

• 2 cups of passata

• half a lime

• Small bunch of coriander (Finely chop stalks and leave the leaves for garnish)

M E T H O D

• Preheat the oven to 180 degrees celsius.

• On an oiled tray place the sweet potatoes and cauliflower, season with salt, pepper and cumin seeds.

• Bake for 20 minutes or until cooked.

• In a pot add all the dry spices cook for only a few seconds, don't burn! Then add 1 tbs coconut oil and transfer the paste into a small bowl, set aside.

• In the same pot add 1tbs of coconut oil, ginger, garlic, coriander stalks and onions.

• Cook for a few minutes then add the tomato passata and chickpeas.

• Bring to the boil then simmer.

• Taste, add some maple syrup and salt if desired.

• In a blender add cashews, half a cup of water, nutritional yeast, lime juice and salt. blend until smooth.

• Add the blended mix to the curry continue to simmer for 5 minutes before adding the roasted cauliflower and sweet potatoes.

• Serve with rice and enjoy.