The Nourished Chef (Clarissa Kocovski) has been curating and recipe developing low carb, gluten and dairy free recipes for the last five years. Recently, she has been inspired to embrace plant-based living and has adapted this philosophy throughout her recipes. Long-term sustainability is something Kocovski is extremely passionate about and working with the power of plants in her kitchen has been an eye-opening journey. She hopes by showcasing the true ingredients she uses and sharing her recipes will educate and inspire home cooks… starting with this epic vegan almond milk curry.
› 1 Large Onion (diced) › 3 Tbsp Olive Oil
› 2 Garlic Cloves (minced) › 1 ¼ Cup Passata
› 1 tsp Ground Ginger › 2 Cups Califia Farms Almond Milk
› ½ tsp Ground Turmeric › 2 Cinnamon Sticks (optional)
› 1 tsp Ground Cumin › 1 Cup Chickpeas (drained + rinsed)
› 1 tsp Ground Cardamom › 2 Handfuls Baby Spinach
› 2 tsp Garam Masala › 2 tsp Sea Salt Flakes
› 1 Small Cauliflower (broken into florets, pre-roasted or shallow fried)
› Basmati or Cauliflower Rice
› Fresh Coriander
1. In a large frypan, add your oil, onion, garlic and spices. Cook until fragrant and translucent.
2. Pour in the passata and almond milk. Add cinnamon sticks (if using). Simmer on low-medium heat for 20-25 minutes.
3. In the last 5 minutes of cooking, add the pre-cooked cauliflower, chickpeas and spinach. Stir to combine. Once the spinach has wilted, remove the cinnamon sticks. Pour curry over your choice of rice. Top with fresh coriander and plant-based yoghurt. Enjoy!
Adjust the curries thickness by simply whisking in 1 Tbsp tapioca flour whilst simmering the sauce. This will produce a thick and luscious sauce.
For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarmau.