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.
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.