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Chickpea, Broccoli & Cauliflower Masala Curry

A super-healthy vegan curry!


4 people

Ready in

45 mins










  1. In a blender, combine the majority of the cashews with the water on high speed for 30 seconds and then set aside
  2. In a medium saucepan, toast the coriander seeds, cumin seeds, cinnamon stick and cloves on medium heat (no oil) until the seeds start to brown and smell fragrant. Allow to cool before grinding into a powder with a pestle and mortar
  3. In the same pan, heat the coconut oil and sweat the onions with the garlic paste, ginger paste and salt for 2 minutes, or until the onions are translucent
  4. Add in the turmeric, chilli powder, chickpeas and ground spice mix and continue to cook for 2 minutes
  5. Reduce the heat to low and stir in the cashew liquid. Simmer for 2 minutes before adding in the chopped tomatoes and simmering for 15 minutes
  6. Add in the broccoli and cauliflower florets and cook for 4 minutes, or until broccoli and cauliflower are tender
  7. Garnish with coriander and a sprinkling of chopped cashews
  8. Serve and enjoy!

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