make and do

• - blend the cashews and coconut milk in a food processor until smooth (you can skip this step if you don’t have food processor and just use coconut milk as it is)
• - heat the coconut oil over medium heat in a large pot
• - fry the onion over medium heat for 3-4 minutes until tender
• - add the spices, chilli flakes, ginger & garlic and cook for one minute (it gets quite dry at this stage, just keep stirring – don’t worry if a little sticks to the bottom of the pot)
• - add the chick peas and cauliflower to the pot and coat in the spices
• - add the coconut milk, stir to combine and use the spoon to release any spices on the bottom of the pot
• - gradually add some of the stock just enough to ensure the cauliflower is covered
• - bring to the boil and reduce to a simmer for 5 minutes (avoid using a lid to allow sauce to reduce)
• - add the green beans and cook for a further 10 minutes (allow less cooking time for frozen green beans - so cauliflower for 12 minutes and then add the frozen beans for 3-4 minutes at the end)
• - serve hot with splash of tamari for seasoning, a sprinkle of chopped cashews & side of brown rice

how to make perfect rice – absorption method

• - use three parts water to one part rice in a large pot
• - bring to the boil and boil with lid off until the water reaches the rice line in the pot
• - reduce heat to low, put lid on pot and simmer gently until all water is evaporated
• - allow to rest off the heat with lid on for five minutes before serving