Almond Milk Vegetable Curry

Makes 2 portions

Ingredients

• 1 cup of Almond Breeze Almond Milk Unsweetened Original
• 1 tablespoon oil
• 1 chopped onion
• 4 chillies finely sliced
• 1 tablespoon curry powder
• 1 tablespoon ground ginger powder
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 2 cups of cubed potatoes
• ½ cauliflower head, cut into florets
• 1 cup green peas
• 1 cup cubed carrots
• ½ cup of vegetable stock
• ½ cup sliced almonds
• Coriander to garnish

 

Instructions

• Heat the oil in a large pan, add onions and chilli and sauté until soft (roughly for 2-3 minutes).
• Add the spices, salt, and tomato paste. Cook for 1-2 minutes.
• Add the potatoes, cover and cook for about 5 minutes, stirring occasionally.
• Add the vegetable stock, cauliflower and peas, cover and bring to the boil.
• Reduce the heat and add Almond Breeze Almond Milk Unsweetened Original and let simmer until the vegetables are cooked through, around 10 minutes.
• Garnish your curry with sliced almonds, coriander, and chilli. Enjoy with rotis and sambals.
• Optional: You can thicken your curry with a roux or slurry.