This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
A crowd-pleasing curry that's veggie filled, plant-based + most importantly, tasty? You got it! You'll find all the curry classics like cumin, ginger + peppers, with almondmilk for a deliciously dairy-free + creamy finish.
- 1 cup diced white onion
- 2 tsp sliced fresh ginger
- 1 tsp curry powder
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp olive oil salt and pepper to taste
- 3 cups cubed potatoes
- 2 cups cauliflower florets
- 2 tsp tapioca starch
- 3-4 tsp water
- 2 cups vegetable broth
- 2 cups Califia Farms Unsweetened Almond
- 5 serrano peppers sliced
- white rice
- 2 tsp tomato paste
- For Garnish: basil, cashews, cilantro
Melt oil in a pan with your diced onion + 3 Serrano peppers, sauté until translucent. Add curry powder, fresh ginger, coriander, cumin, cinnamon, salt, pepper + tomato paste, then stir. Add in the cubed potatoes + stir so all the flavors are combined. Then add vegetable broth + cauliflower, turn to high heat + bring to a boil. Lower the heat + let the potatoes cook through.
In the meantime, mix your tapioca powder + almondmilk until smooth in texture. Add the mix to the curry + let simmer. Add some cashews + basil, stir for a couple minutes. Top your curry off with white rice, Serrano pepper, cashews + cilantro.