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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.



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