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A recipe from Lindsey Baruch & Califia Farms
Ingredients:
1 tsp olive oil 2 tsp tomato paste
1 cup diced white onion 3 cups cubed potatoes
5 x serrano chili peppers, sliced 2 cups vegetable broth
1 tsp curry powder 2 cups cauliflower florets
2 tsp sliced fresh ginger 2 tsp tapioca starch
1 tsp coriander 2 cups Califia Farms Unsweetened Almond Milk
1 tsp cumin Handful of cashews
1 tsp cinnamon Handful of fresh basil
Salt and pepper to taste White or basmati rice
Method:
- Melt oil in a pan with your diced onion + 3 x Serrano peppers, sauté until translucent.
- Add curry powder, fresh ginger, coriander, cumin, cinnamon, salt, pepper + tomato paste, then stir.
- Add in the cubed potatoes and stir so all the flavours are combined.
- Then add vegetable broth and cauliflower, turn to high heat and bring to a boil. Lower the heat and let the potatoes cook through.
- In the meantime, mix your tapioca powder and Califia Farms Unsweetened Almond Milk until smooth in texture. Add the mix to the curry and let simmer.
- Add a few cashews and some basil, stir for a couple minutes.
- Then top your curry off with cooked rice, more Serrano pepper, cashews and coriander.
More info:
Lindsey Baruch is a Los Angeles based food photographer, recipe developer, food stylist and social media manager.
For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarms / #califiafarmsau
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