Cauliflower Curry

This is a curry seasoned with Indian spices.
Delicious with home-baked naan bread or basmati rice.

Ingredients:

To prepare cauliflower:
1 medium-sized cauliflower, cleaned and chopped into equal-sized florets
1 tablespoon of oil (for example: olive, avocado, coconut...)
½ tsp garam masala spice
a pinch of salt

To prepare the sauce:
1 tablespoon of oil
1 coarsely chopped onion
4 cloves of garlic, chopped
a small piece of ginger, chopped
½ tsp ground coriander
½ tsp ground cumin
1 tsp garam masala spice
1 tsp curry spice
½ tsp ground turmeric
1 can (400 g) of chopped tomatoes
½ teaspoon of salt
70 g of cashews
230-300 ml of vegetable milk
1 can (400g) chickpeas, put in a colander and rinsed under running water (optional ingredient; you can skip it)

Directions:

1. Heat the oven to 180 degrees.
2. Line a baking tray with baking paper and spread the cauliflower florets evenly.
3. Sprinkle with olive oil, garam masala spices and salt and bake for about 25-30 minutes (or until the florets are soft).
4. In the meantime, prepare the sauce. Heat a large skillet over medium heat.
5. Add olive oil, onions, garlic and fry until slightly browned. Add ginger halfway through.
6. Add all the spices (coriander, cumin, garam masala, curry, turmeric) and fry for another 30 seconds (until the aroma of the spices spreads).
7. Add chopped tomatoes and salt. Cover and simmer for about 15 minutes until the mixture thickens.
8. Transfer the mixture to a blender, add cashews and vegetable milk and blend until smooth.
9. If you want a thinner sauce, add more milk.
10. Taste and, if necessary, additionally season with salt and spices.
11. Pour the sauce back into the pan. Add the roasted cauliflower and chickpeas (if using).
12. We recommend serving with brown rice or Indian naan bread.
Yield: 2 servings
Recipe: wholefoodsoulfoodkitchen.com