Roasted Cauliflower Curry With Chickpeas And Cashews | Donna Hay

Ingredients

• 3 baby cauliflowers (375g)
• ½ teaspoon garam masala
• 1 tablespoon extra virgin olive oil
• ½ cup (75g) raw cashews
• 3 cups (750ml) water
• 400g can chickpeas (garbanzos), rinsed and drained
• 200g green and yellow beans, trimmed and halved
• 200g baby spinach leaves
• natural Greek-style (thick) yoghurt, to serve
• 1 cup (150g) raw cashews
• ½ cup (125ml) boiling water
• 6cm-piece ginger (50g), chopped
• 4 cloves garlic
• 2 teaspoons garam masala
• ¼ teaspoon ground turmeric
• 1 teaspoon fennel seeds
• 1 tablespoon tomato paste
• 2 teaspoons sea salt flakes