You may find it unusual to use almond paste in a vegetable dish, but it's a surprisingly delicious combination. The recipe is especially useful during fasting and vegans.
In a frying pan, heat the vegetable oil and fry the chopped onion, garlic and ginger. Add almond paste and vegetable milk (I have almond). Pour the dry spices into the boiling milk, put the carrots cut into circles and the cauliflower disassembled into inflorescences. Add salt to taste, cover and cook for about 10 minutes. If desired, garnish with herbs and sliced almonds.
