INGREDIENTS

• 1 chilli sliced
• 1/2 cup cauliflower florets grated
• 1/4 cup sweet potato grated
• 1 cup kale finely chopped
• 1 carrot grated
• 1 tbs currants soaked

SAUCE

• 1/3 cup desiccated coconut
• 1/4 cup hemp milk
• 1 tsp lemongrass paste
• 1 tsp ground cumin
• 1 chilli finely chopped small
• 1 bunch coriander *to taste

METHOD

1. Drain currants and add to a medium bowl with the cauliflower, sweet potato, kale, carrot and chilli.
2. Add all of the sauce ingredients to a blender and blend until smooth.
3. Pour the curry sauce over the vegetables and toss to coat well.
4. Serve topped with fresh coriander.