Vegan Creamy Spiced Cauliflower

Ingredients 

· 1 cauliflower 

· ½ tsp garam masala 

· 1 tbsp olive oil 

· 1 cup raw cashews 

· ¼ cup boiling water 

· 2 cloves garlic 

· ½ tsp ground turmeric 

· 1 tsp Hab Shifa Activated Black Seed 

· 1 tbsp tomato paste 

· 1 can chickpeas, rinsed and drained 

· 200g green beans 

· 200g spinach leaves 

· Coconut yoghurt and Hab Shifa Organic Black Seeds to serve 

Method 

1. Preheat oven to 220°C. Line a baking tray with baking paper. 

2. Break the cauliflower into florets and place them with the garam masala and olive oil in a large  bowl and toss to coat. 

3. Place on baking tray and cook for 20 minutes or until tender and lightly charred. 4. While the cauliflower is roasting, make the curry paste by placing the cashews and boiling water  in a small bowl and set aside for 5 minutes to soak. 

5. Place the garlic, turmeric, Activated Black Seed and tomato paste and small food processor and  process until finely chopped. Drain the cashews, add to the processor and process until smooth. 6. Heat the remaining oil in a large heavy-based frying pan over medium heat. Add the curry paste  and cook, stirring, for 3 minutes. Add the water and bring to a simmer. 

7. Add the chickpeas and beans and cook for 4–6 minutes or until tender. Roughly chop the  roasted cashews. 

8. Add the cauliflower to the curry and serve with spinach leaves and yoghurt and a sprinkle of black seeds.

Recipe by Faye James - Accredited Nutritionist, Recipe Developer, Food Director & Hab  Shifa Ambassador