AuthorTiziana SantiServe this with Vegan Frittata for a tasty breakfast/brunch.
Finely slice the Leek or spring onion, | Warm 2 tbsp. olive oil in the frying pan over medium heat, add the Leek and cook for 5-6 minutes. Add the grated carrot and celery and cook for another 5-8 minutes adding 2Tbsp of water to keep mixture moist. Add the madras curry, salt and pepper to taste. Add chopped fresh cilantro. Set to one side.
Drain the cashew nuts, wash carefully. Place in a blender and blend until smooth.
Combine the Nut cream with the other ingredients. Taste and add salt and pepper if necessary.
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Ingredients
Directions
Finely slice the Leek or spring onion, | Warm 2 tbsp. olive oil in the frying pan over medium heat, add the Leek and cook for 5-6 minutes. Add the grated carrot and celery and cook for another 5-8 minutes adding 2Tbsp of water to keep mixture moist. Add the madras curry, salt and pepper to taste. Add chopped fresh cilantro. Set to one side.
Drain the cashew nuts, wash carefully. Place in a blender and blend until smooth.
Combine the Nut cream with the other ingredients. Taste and add salt and pepper if necessary.
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