Cauliflower-garlic curry with cheese and cashews,

ingrediencie

1 pk cauliflower 200 g canned chickpeas 200 g Balkan cheese 1 tbsp olive oil 300 g white yoghurt 1 tsp salt 1 tsp ground black pepper 1 tsp smoked paprika 1 tsp romaine 1 tsp cumin 1 tsp turmeric 1 handful natural cashews 300 ml water 2 tbsp ghee butter 1 pk red onion 1 tsp mustard seeds 1 pk whole cinnamon 1 tsp cardamom ground 1 tsp tomato paste 1 tsp grated ginger 1 tsp garlic powdered

progress in the video above

A vegetarian dish with Indian inspiration, packed with protein and combinations of many spices.

1.

Preheat your oven to 220°C. Tear the cauliflower into small florets and place in a baking dish with the chickpeas and diced cheese. Pour the oil over the cauliflower along with the yoghurt, add the salt, pepper, paprika, cumin and turmeric and mix everything together thoroughly. Place in the oven under the grill for 20 minutes.

2.

Place the cashews in a small bowl/pot of water to soak. After 30 minutes, blend it with the water in a blender.

3.

In a deep pan, melt ghee and add the diced onions to fry, along with mustard seeds, cinnamon and cardamom. After a minute, add the tomato paste, ginger and garlic. Sauté for another minute. Cover with water and premixed cashew milk and season with salt and pepper (of course, if you want, also with chilli). Cook over a low heat, stirring occasionally, for about 10 minutes.

4.

Finally, pour the mixture onto the baking tray with the cauliflower, stir everything well and place in the oven for the last 5 minutes.

5.

Serve with either rice or naan bread. Instagram: walrus.buko