Veggie-Ful Curry

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This recipe was made by our friend Lindsey Baruch, a LA based recipe developer and food stylist. 
Enjoy Lindsey's crowd-pleasing curry that's veggie filled, plant-based but most importantly, tasty! You'll find the curry classics like cumin, ginger and capsicum with almond milk for a deliciously dairy-free + creamy finish. 


  • 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 & pepper to taste
  • 3 cups cubes potatoes 
  • 2 cups cauliflower florets 
  • 1 tsp tapioca startch
  • 3-4 tsp water
  • 2 cups vegetable broth
  • 2 cups Califia Farms Unsweetened Almond Milk 
  • 5 capsicum sliced
  • White rice 
  • 2 tsp tomato paste

Melt oil in a pan with your diced onion and 3 capsicum, sauté until translucent. Add curry powder, fresh ginger, coriander, cumin, cinnamon, salt, pepper and tomato paste, then stir. Add in the cubed potatoes and stir so all the flavours are combined. Then add vegetable broth and cauliflower, turn to high heat and bring to a boil. Lower the heat and let the potatoes cook through. In the meantime, mix your tapioca powder and Califia Farms Unsweetened Almond Milk until smooth in texture. Add the mix to the curry and let simmer. Add some cashews and basil and stir for a couple minutes. Top your curry with white rice, capsicum cashews and coriander.