Aloo Gobi Masala

Ingredients
2-3 Tbsp oil
1/3 cup cashew pieces
1/4 cup hot water
1 medium onion, finely sliced
1" piece fresh ginger, finely chopped
2-3 cloves garlic, finely chopped
2 hot green chillis, finely sliced
1/2 tsp turmeric
1 tsp garam masala
1 medium tomato, finely chopped
1 tsp salt
1/4 cup soy milk
200g potato
400g cauliflower
1 tsp dried coriander leaf

Method

Finely grind the cashew pieces in a blender, add the hot water and blend to a smooth paste.

Wash and peel the potatoes.  Boil in salted water until tender, drain and set aside.  When cool enough to handle, chop the potatoes into 1cm dice.

Cut the cauliflower into small florets, steam until tender, set aside.

Heat the oil in a large saucepan over a medium heat.  Add the onion, ginger, garlic and chillis, saute until the onion is soft.  Add the turmeric and garam masala, saute for two minutes.  Add the tomato and salt, saute until the tomato becomes soft.  Add the cashew paste and soy milk, mixing well.  Add the potato, cauliflower and coriander leaf, mixing well again.  Reduce the heat slightly, simmer for 10-15 minutes, stirring occasionally, until the vegetables are heated through and all the flavours are combined.

Serve with basmati rice and roti bread.

Serves 2