Cauliflower Cashew Vegan Curry Recipe – EatWell Magazine

Ingredients

• 150g raw cashews
• 5 cloves garlic, peeled
• 5cm fresh ginger, peeled & chopped
• 1 chilli (optional)
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp garam masala
• Sea salt & black pepper, to taste
• 2 onions, finely chopped
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 1 head cauliflower, broken into small florets
• 400mL tin coconut milk
• 1 cup frozen peas
• 1 bunch coriander, leaves finely diced, to serve
• 1 lime, to serve
• Cooked rice or quinoa, to serve