INGREDIENTS
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Serves: 4
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1 large cauliflower, leaves an stems trimmed
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1 red pepper, seeded and thinly sliced
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2 small potatoes (we used red), quartered
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1/2 onion, chopped
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2 garlic cloves, sliced
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Toasted cashews, chopped cilantro, for garnish
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The curry sauce
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2 cups vegetable broth
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2 cups unsweetened coconut milk
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2 tablespoons yellow curry powder
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1 teaspoon cumin
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1/2 teaspoon cayenne pepper (or to taste)