Almond Milk Vegetable Curry

Makes 2 portions

Ingredients

  • 1 cup of Almond Breeze Unsweetened Almond Milk
  • 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 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.

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