Cauliflower, Cashew and Coconut Curry | FOOD MATTERS®
This was one of the first true vegan recipes I found following my transition from vegetarian to vegan, and over time I’ve perfected it. It can be cooked in advance and frozen, which makes it...
Ingredients
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons yellow mustard seeds
- 1 teaspoon ground turmeric
- ½ teaspoon garam masala
- ½ teaspoon fennel seeds, crushed
- 6 curry leaves, finely chopped
- pinch of cinnamon
- ½ teaspoon pink salt
- pinch of black pepper
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