Cashews are the protein in this mildly-spiced vegan curry. Serve it with roti or brown basmati rice.
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Ingredients
Method
1.
Preheat a 6-litre (24-cup) slow cooker on high.
2.
Melt coconut oil in the cooker. Add onion, garlic, ginger and garam masala; cook, stirring occasionally, until lightly fragrant. Stir in tomato paste.
3.
Add cauliflower and cashews; stir until well coated in mixture. Add canned tomatoes, coconut cream and stock; season well with salt and pepper.
4.
Turn the cooker to low; cook, covered, for 5 hours or until
cauliflower and cashews are tender.
5.
Top curry with coriander; serve with roti.
