Cauliflower curry, this is my all time favourite curry with a creamy tomato base.
This is again dairy free, sugar free, processed food free, egg free, oil free and gluten free. It’s all done using plant based, whole foods with herbs and spices. This is so good and a household favourite for sure. Full of lots of pure goodness, nothing artificial here.
- 1 head of cauliflower (chopped into bite size pieces)
- 1 onion
- 1 cup of mushrooms of your choice, I used button.
- 1 potato (roughly chopped)
- 2 medium tomatoes (chopped)
- 1tsp Cumin
- 1 tbs curry powder
- 2 veg stock cubes (gluten free)
- 1tsp Garam Masala
- 3 garlic cloves
- 1 sml tin of tomato paste
- 500ml water
- 1 cup of cashews
Cook the onions in a wok or pan for 5 mins with some water (no oil) add the garlic and sauté for another few minutes.
Next add in the remainder of ingredients, apart from the cashews.
Add in 500ml of boiled water and allow to simmer for 35 – 40 mins
Allow to cool a little before adding to the blender with the cashews. leave aside most of the cauliflower chunks and add them back into the curry once the rest has been blended. Blend, serve and enjoy!