Easy Vegan Peshwari Naan and Cauliflower Curry

Name: Easy Vegan Peshwari Naan and Cauliflower Curry
Ingredients: for the naan; • one vegan plain naan bread (i used the clay oven); • coconut cream (or the thick part of refrigerated canned coconut milk); • desiccated coconut; • ground almonds; • maple syrup; • cinnamon; • raisins; • flaked almonds; • shelled pistachios; for the curry; • 1 cauliflower; • brussels sprouts, halved; • 1/2 lemon, juiced; • 1 onion, diced; • 1 clove garlic; • 1/2 tsp cumin; • 1/2 tsp red pepper flakes; • 1/2 tsp curry powder; • 1/4 tsp ground coriander; • 1 can chopped tomatoes/ tomato purée; • 1 small can chickpeas (half a normal can)

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hollyvegan food

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Ingredients

for the naan
• one vegan plain naan bread (i used the clay oven)
• coconut cream (or the thick part of refrigerated canned coconut milk)
• desiccated coconut
• ground almonds
• maple syrup
• cinnamon
• raisins
• flaked almonds
• shelled pistachios
for the curry
• 1 cauliflower
• brussels sprouts, halved
• 1/2 lemon, juiced
• 1 onion, diced
• 1 clove garlic
• 1/2 tsp cumin
• 1/2 tsp red pepper flakes
• 1/2 tsp curry powder
• 1/4 tsp ground coriander
• 1 can chopped tomatoes/ tomato purée
• 1 small can chickpeas (half a normal can)

Preparation

Blend the coconut cream, desiccated coconut, ground almonds, maple syrup and cinnamon in a blender
Stir through the raisins, almonds and pistachios
I just eyeballed the ingredients but you want enough to cover the naan and not be too runny)
Spread over the top of the naan and bake for about 2 mins at 180 C until warm
Preheat oven 180 C
Roast the brussels sprouts (approx 30 mins)
Roast cauliflower in lemon juice (approx 20 mins)
Sauté onion, add garlic and spices
Add tomatoes, simmer 5-6 mins with a lid on
Add the cauliflower, sprouts and chickpeas, simmer ~10 mins and serve with the hot naan