Almond Milk Plant-Based Vegetable Curry

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I LOVE making curries. You just throw everything in one big pot and voila! Make some white steamed rice on the side and you are GOLDEN! We cooked up some Plant-Based Vegetable Curry filled with cauliflower, onions, potatoes and a punch of spices. It’s light but filling and the almond milk flavor from the Califia Farms Original Almondmilk kills it in this dish!

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Ingredients For the Curry:


  1. Melt oil in a pan with your diced onion and 3 Serrano peppers, sauté until translucent.

  2. Add curry powder, fresh ginger, coriander, cumin, cinnamon, salt pepper and tomato paste

    and stir.

  3. Add in the cubed potatoes and stir so all the flavors are combined. Then add vegetable

    broth and cauliflower and go to high heat to bring to a boil.

  4. Lower the heat and let the potatoes cook through. In the meantime, mix your tapioca powder

    and almond milk until its a smooth texture and make sure its not clumpy. Add the mix to the curry and let simmer.

  5. Add some cashews and basil and stir for a couple minutes. Top your curry off with white rice, Serrano pepper, cashews and cilantro.

  • 1 cup diced white onion 2 tsp sliced fresh ginger 1 tsp curry powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp olive oil
  • salt and pepper to taste
  • 3 cups cubed potatoes
  • 2 cups cauliflower florets
  • 2 tsp tapioca starch
  • 3-4 tsp water
  • 2 cups vegetabe broth
  • 2 cups Califia Farms Original Almondmilk
  • 5 serrano peppers sliced
  • white rice
  • 2 tsp tomato taste

For Garnish:

basil, cashews, cilantro

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