Serves

4

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves minced
• 2 tbsp minced fresh ginger
• 1/2 small onion (diced small)
• 1 sweet potato (small cubes)
• 1/2 cauliflower
• 3 tomatoes (diced small)
• 2 cups water
• 1 cup softened cashews
• 1 tbsp curry powder
• 2 tbsp tomato paste
• 1/2 cup green beans
• 1/2 cup peas
• 1 can light coconut milk
• 2 cups brown rice
• Corriander
• Salt and pepper

Method

Sauté onion, garlic and ginger in a pan. Add sweet potato, cauliflower, tomatoes and salt until tomatoes break down.

Add 1 cup water, cook for 10mins.

In a blender, mix cashews and 1 cup water to form a paste.

Add cashew paste, curry powder, tomato paste, green beans, peas and coconut milk to the pan. Lower heat and simmer for 5 minutes.

Serve with rice, top with coriander and pepper.

Note

Curry will store for 4 days in the fridge.

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3. 

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