Gobi Masala

Ingredients

2-3 Tbsp oil
1/3 cup cashew pieces
1/4 cup hot water
1 medium onion, halved and finely sliced
1/2 green capsicum, finely chopped
1" piece fresh ginger, finely chopped
2-3 cloves garlic, finely chopped
1/2 tsp hot chilli powder
1/2 tsp turmeric
1 tsp garam masala
1/2 can chopped tomatoes (200g)
1 tsp salt
1/2 cup soy milk
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.

Cut the cauliflower into small florets and steam until just tender.

Heat the oil in a saucepan over a medium heat.  Add the onion, capsicum, ginger and garlic, cook, stirring occasionally, until the onion is soft.  Stir in the chilli powder, turmeric and garam masala, cook for two minutes.  Stir in the tomatoes and salt, cook for another two minutes.  Add the cashew paste, soy milk, cauliflower and coriander leaf, mixing well. Reduce the heat to medium low, simmer for 10-15 minutes, stirring occasionally, until the cauliflower is heated through and all the flavours are combined.

Serve with basmati rice and roti bread.

Serves 2