I love this simple but tasty curry as it can be used as either a side or a main for non meat eaters. I am also guilty of changing the curry powder that I use in this dish, largely dependant upon my mood! As the original recipe is actually a Sri Lankan dish you should, by rights, be using our Ceylon curry powder. However, I love the flavour imparted to coconut milk by our Caribbean, Jaffna (also Sri Lankan) and Malaysian powders.
Experiment to find your favourite, I'm not bound by unnecessary recipe discipline and neither should you be.
Serve with rice if you are using as a main.
Ingredients - for 2 mains, 4 sides
200g cashew nuts
Large cauliflower, approx 400g
2 tbsps veg oil
1 onion, chopped finely
10 curry leaves
1 teaspoon brown mustard seeds
2 garlic cloves, finely chopped
2.5cm stick of cinnamon
1 green chilli, slit but seeds left in
1/2 tsp turmeric
1.5 tbsps Malaysian curry powder (or use your favourite!)
300ml coconut milk
100g frozen peas
1 tbsp fresh lemon juice
Start by lightly toasting the cashews in a non stick frying pan. I always do this over a low heat so as not to burn my nuts(!). When toasted turn them out of the pan to halt the cooking process, set aside.
Cut the cauliflower down into florets. Bring a saucepan of water to the boil and blanch the florets for 4-5 minutes (they should be just cooked).
Heat the oil in another pan and slowly saute the onion with the green chilli, curry leaves, mustard seeds and cinnamon stick until lightly golden. Now add the cauliflower, cashews, turmeric, curry powder and salt to taste. Give it all a good stir for a minute or two before adding the coconut milk and bringing up to a gentle simmer. Now add the peas and simmer for 2-3 minutes more. Stir through the lemon juice and serve.
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