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Ingredients
  • 1 tbsp vegan butter (or oil)
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 1 tbsp freshly grated ginger
  • 2 tsp dried fenugreek leaves
  • 2 tsp garam masala
  • 1 tsp turmeric
  • ½ tsp ground chili
  • ¼ tsp ground cumin
  • ½ tsp salt
  • 1 28-ounce can diced tomatoes with their juice (about 3 cups)
  • 1 tbsp (15ml) maple syrup
  • 1 small cauliflower head, cut into florets (about 4 cups florets)
  • ½ cup (118ml) non-dairy yogurt (or cashew cream)
  • optional toppings: fresh parsley, roasted cashews
Steps
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