Serves 4
Spicy and rich tasting curry with
almonds as a base. Serve with basmati or jasmine rice.
½ onion
1 clove garlic
3 tbsp olive oil
150ml almonds
500ml almond milk
1 tbsp turmeric
2 tsp curry
1 tsp sea salt
1 tbsp vegetable stock powder
10 small potatoes
1 cauliflower head, small sized
Finely chop the onion and grate the garlic. In a
pan, fry the onion and garlic in the olive oil on medium to low heat until
soft. Peel the potatoes and cut them in halves (or in fours if they are big).
Rinse the cauliflower and cut in medium sized chunks (not too small). Add the
potatoes and cauliflower to the pan and fry for 2-3 minutes on low heat. In a
blender put the almonds, almond milk and spices and mix until smooth (this can
take a couple of minutes). Add the almond mix to the pan and let it simmer on
low heat for about 30-40 minutes (check with a fork that the potatoes are
cooked). Serve with your favourite rice.
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