A simple one pot vegan creamy curry. I love using organic produce from our local market and fresh herbs and chilli make any dish explode with flavour. If you want to add protein to the dish (my better half) I would cook chicken thigh with lots of salt and pepper in a pan and serve on top.


PREP 5mins
COOK 20-30mins

1 tbsp olive oil
1 yellow onion
2 cloves garlic
1/2 cauliflower head
2 cups baby spinach leaves
1 tsp cinnamon
1 tbsp cumin
1 tbsp ground coriander seeds
1 tbsp chilli powder
Pink Salt
2 cans diced tomatoes
1 can coconut cream
2 tbsp cashew nut butter
1 baby chilli
fresh cilantro to serve

SautΓ© onion with olive oil until lightly brown.
Add garlic and cook for a minute until fragrant.
Pour in tomatoes and dry spices, stir on medium heat for 5 minutes.
Roughly chop cauliflower into small florets.
Add cauliflower and coconut cream and cashew spread to pan and simmer on low heat until cauliflower is cooked.
After approx. 15 minutes add spinach and fresh chilli, stir until wilted.
Serve with fresh cilantro.
(optional) blend the other 1/2 cauliflower to use as cauliflower rice or serve with basmati rice.

1/2 head cauliflower blended finely
Heat and over in a pan on medium heat for 5-8 minutes.

Keep for 3 days in the fridge or freeze portioned.

Sarah Boulazeris