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 Unsweetened 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.