Vegetable Curry

Ingredients

600 g cauliflower, cut into florets

2 tsp cumin seeds

2 drops Coriander Essential Oil

½ - 1 tsp black peppercorns, to taste

1 tsp chilli powder

1 drop Turmeric Essential Oil

3 garlic cloves

200 g brown onion, cut into halves

30 g vegetable oil

400 g coconut milk

130 g water

500 g sweet potatoes, cut into cubes (4 cm)

500 g Kent pumpkin, cut into cubes (4 cm)

½ tsp sea salt, plus extra to taste

50 g cashew nuts, plus extra, toasted, to serve

100 g broccolini, trimmed and cut into quarters

50 g snow peas, cut into halves

80 g fresh baby spinach leaves

ground black pepper, to taste

150 g natural yoghurt

4 sprigs fresh coriander, leaves only, for garnishing

Method

• Place cauliflower into mixing bowl and chop 5 sec/speed 5. Transfer into Varoma dish and set aside. Clean and dry mixing bowl.

• Place cumin seeds and peppercorns into mixing bowl and roast 5 min/100°C/speed 1. Allow to cool (approx. 10 minutes) in mixing bowl.

• Add chilli powder and mill 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.

• Add your essential oils.

• Add garlic and onion and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

• Add oil and cook 3 min/100°C/speed 1.

• Add coconut milk and water. Place Varoma with cauliflower into position, secure Varoma lid and cook 10 min/90°C/speed 1. Set Varoma aside and stir cauliflower.

• Add sweet potato, pumpkin, salt and cashews to mixing bowl. Place Varoma back into position, secure Varoma lid and cook 10-15 min/100°C/speed slow stir, or until cauliflower is cooked.

• Remove Varoma and set aside.

• Add broccolini to mixing bowl and cook 2 min/100°C/reverse/speed slow stir.

• Add snow peas and spinach, then stir to combine with aid of spatula. Cook 1 min/100°C/reverse/speed slow stir. Season to taste.

• Serve curry with cauliflower rice and garnish with coriander, natural yoghurt and extra toasted cashews just before serving.