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Cauliflower Curry with Cashews

by Ben Ford September 05, 2016

Cauliflower Curry with Cashews

Start of another week and that means we are back to meat free Monday. This is a recipe I discovered whilst hunting for an interesting side dish for a Sunday roast. I'm a big fan of Heston Blumenthal’s sprouts with chilli & bacon but this dish pushes things quite a bit further and isn't really suited to go with a roast, it stands apart as a wonderful main. This recipe is similar to one by Sanjeev Kapoor, the Indian Masterchef. 

 

Serves 4

200g cashew nuts                            2.5cm piece of cinnamon stick
400g cauliflower florets                     ½ teaspoon ground turmeric
2 tablespoons vegetable oil             1 ½ tablespoons Ceylon Curry Powder
1 onion chopped                              300ml coconut milk
1 large green chilli, slit                      100g frozen peas, defrosted
1 pandan leaf tied in a knot              1 tablespoon lemon juice
10 curry leaves                                  salt
1 teaspoon mustard seeds               2 garlic cloves, finely chopped

To begin, lightly toast the cashews in a dry frying pan. Do this over a low heat and turn them out onto a cold plate to stop them from cooking further.

Blanch the cauliflower florets for 5 minutes or until just cooked. Drain and keep to the side.

Heat the veg oil in a pan and sauté the onion with the green chilli, pandan leaf, curry leaves, mustard seeds, garlic and cinnamon stick until light golden (about 8 minutes). Add the blanched cauliflower, cashews, turmeric, Ceylon Curry Powder and salt to taste. Stir for a couple of minutes before pouring in the coconut milk and bring to a simmer. Add the peas and simmer for another 2 – 3 mins. Right at the end add the lemon juice, stir through and serve immediately.




Ben Ford
Ben Ford

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