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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course
Indian Kitchen, Vegetarian Recipes
Servings
1
servings
Calories
280
kcal
Ingredients
1x
2x
3x
Oil
1/2 head of cauliflower
4 medium white potatoes
1 large white onion
4 minced garlic cloves
1 thumb of freshly grated ginger
2 tsp garam masala
1/2 tsp ground nutmeg
2 tsp turmeric
250ml vegan cream
500ml veggie stock
100g ground almonds
2 tbsp agave syrup
1 tsp salt
1/2 tsp pepper
Instructions
Chop and fry the onion for 5 minutes in some oil.
Cube and peel the potatoes, add to the pan and fry for a further 5 minutes.
Add in the garlic and ginger and fry for 2 minutes.
Add in the cauliflower, spices, cream, stock, almonds, agave, salt and pepper.
Simmer for around 15 minutes until the potato and cauliflower is soft-cooked and the curry starts to thicken.
Serve with a swirl of vegan cream on top.