An easy vegetarian and gluten free lunch or dinner meal that is filling and very versatile! Even non-curry fans love this! The creaminess of the cashews and honey combine with the curry to calm any spiciness but keep it full of flavor!
Check out the tips and tricks section below the recipe to see the variations.
Suggested kitchen tools: measuring spoons, measuring cup, parchment paper, 1-2 large baking trays, knife, high speed blender
Preparation + Cooking Time: 45 minutes
1 head of cauliflower, rinsed and chopped in bite size pieces
1 bunch of carrots, washed and chopped into bite size pieces
One 15.5 oz. can of chickpeas, rinsed and drained
½ of a sweet yellow onion, chopped
½ tsp hot curry powder (or regular curry powder)
1 tbsp olive oil
½ tsp salt
dash of pepper
One 5 oz. bag fresh spinach
Honey Cashew Sauce:
1 cup cashews
½ cup almond milk
½ tsp curry powder
dash of ginger powder
1 tbsp honey
½ tsp salt
Optional: 1 package tortillas if creating wraps with the veggies, OR 1 cup prepared quinoa if creating bowls.
Preheat oven to 400 degrees F.
Put all prepared veggies (cauliflower, carrots, onions) and chickpeas onto a large baking tray covered in parchment paper. Use two baking trays if they vegetables overlap too much. (Overlapping too much will cause the vegetables to steam and not roast).
Drizzle the olive oil onto the chopped veggies and then sprinkle with salt, curry powder and pepper.
Roast for 15 minutes. Gently stir them and roast for 15 more minutes.
While veggies are roasting, put all ingredients for the honey cashew sauce in a high-speed blender. (I like using a Magic Bullet for this sauce but see the Tips and Tricks section if you do not have a high speed blender). Blend until sauce is smooth. Add some more almond milk if the sauce is too thick.
When veggies are finished roasting, serve them in a bowl on top of prepared quinoa OR put them in a wrap with spinach and some of the honey cashew sauce.
Serve and enjoy!
Tips and Tricks:
Place the roasted veggies and chickpeas in a bowl instead of in a wrap. Top with honey cashew sauce.
Serve on top of a cooked grain like quinoa or white jasmine rice in a bowl. Adjust seasonings to your liking.
Make it vegan by subbing in maple syrup OR agave nectar for the honey.
Make it a salad! Place veggies and chickpeas on top of extra fresh spinach in a bowl.
Add ¼ cup of additional almond milk to the honey cashew sauce to make a dressing.
Serve the dressing on top of the veggies, chickpeas and spinach.
If you do not have a high-speed blender, a food processor will work too. The results may not be a smooth as using a high smooth blender.
If you only have a regular blender, soak the cashews for approximately 30 minutes in water and drain before blending.