1 head of cauliflower, cut into florets
1 can organics chickpeas, drained
1 can coconut cream
1 1/2 tsp garam masala
1 1/2 tsp turmeric powder
1 tsp Kashmiri chilli powder (or 1/2 tsp chilli powder, 1/2 tsp paprika)
4 cloves garlic, grated
1 thumb-sized piece of ginger, grated
5 cardamom pods
1 onion, chopped
1 green chilli, chopped
1 small bunch coriander, leaves seperated and stalks chopped
1 can crushed tomatoes
1 tbsp tomato paste
1 green capsicum, chopped
1/4 cup sliced almonds and garlic, toasted to garnish (optional)
1 cup Basmati rice
1.7 oz cashews
2 tsp salt
2 tbsp coconut oil
2 tbsp Vegetable Broth Garden Veggie
1. Soak the cashew nuts with half a can of coconut cream and ¼ cup boiling water in a bowl, let sit until required.
2. Cook rice according to packet instructions, adding vegetable broth to cooking water, set aside.
3. Preheat oven to 430ºF.
4. Combine the spices (except for cardamom) pods in a bowl.
5. Place cauliflower florets and chickpeas on a baking tray with 1 tbsp coconut oil and 1 tsp spice mix, and bake for 10 minutes, then set aside.
6. Meanwhile add the remaining spices to a large fry pan and fry for a few seconds until fragrant.
7. Add 1 tbsp coconut oil, chopped onion, green chilli and coriander stalks, fry for about 5 minutes or golden brown.
8. Grate in 4 cloves of garlic and 1 thumb-sized piece of ginger. Cook for 1 minute.
9. Add in crushed tomatoes and tomato paste, 1 tsp salt and cook on a low heat for a further 10 minutes to concentrate the paste.
10. Meanwhile, blitz the cashew nuts and the liquid in a high powered blender to make a puree, and add to the sauce.
11. Add in the roasted cauliflower and chickpeas, green capsicum and the remainder of the coconut cream and cook for a further 5 minutes.
12. Serve with cooked rice, garnish with coriander leaves and toasted slivered almonds and garlic (optional).