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
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.