curried cauliflower, kumara, chickpea salad with coconut

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Lightly spiced, roasted vegetables & chickpeas combine with a refreshing coconut yoghurt in this vegan salad.

Don't forget the crunchy cashews and coconut flakes on top! Substantial enough as a meal on its own. 

Salad 

300g cauliflower, cut into small florets

300-400g kumara, unpeeled, cut into 2cm cubes

1 tin chickpeas, drained & rinsed

Several large handfuls baby spinach leaves 

1-2 cups red cabbage, finely sliced

Roasting spice mix

2 Tb olive oil

1 tsp honey (or maple syrup)

1 Tb curry powder ^ 

1 tsp ground cumin

½ tsp chilli flakes (optional)

1 clove garlic, peeled and crushed

1 tsp lemon zest, finely chopped

½ tsp salt

Ground pepper

Coconut yoghurt

½ cup coconut yoghurt (no added sugar)

1 tsp curry powder^

1-2 Tb lemon juice

2 Tb fresh coriander, chopped

Garnish/Topping

½ cup (75g) natural cashew nuts* (unsalted & unroasted)

¼ c flaked or shredded coconut

Fresh coriander leaves

1. Preheat oven to 220°C. Line an oven tray with baking paper.

2. Prepare the roasting spice mix by mixing all ingredients into a small bowl until combined (olive oil, honey/maple syrup, curry powder, ground cumin, chilli flakes, garlic, lemon zest, salt & pepper).

3. Pat the chickpeas dry with a paper towel. Place cauliflower, kumara and chickpeas on a tray. Pour the roasting spice mix all over and toss well with your hands to thoroughly coat the vegetables & chickpeas. Roast in oven for approximately 25 minutes until the kumara is cooked and cauliflower has lightly browned. Toss halfway through the cooking time.

4. Add the cashew nuts and flaked/shredded coconut in the last 4-5 minutes cooking time of the roasted vegetables on a separate oven tray.

5. Meanwhile, prepare the curry coconut yoghurt by combining all ingredients in a small bowl (yoghurt, curry powder, lemon juice, coriander).

6. Allow all the roasted ingredients to cool slightly before assembling.