Prep time: 15 minutes
Cooking time: 15 minutes
Servings: 4 servings
Mix the Haiku coconut milk and the yogurt in a bowl.
In a saucepan, cook the onion for 1 - 2 minutes over medium heat.
Add the curry and ginger. Stir. Keep stirring for several seconds while cooking.
Add the cauliflower and tomatoes. Cook for 2 – 3 minutes.
Add the yogurt and coconut milk and bring to a boil. Cover and let simmer on low for 8 – 10 minutes.
Add the chick peas and continue heating for 1 minute.
Garnish with cashews.
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