adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cauliflower and cashew nut curry
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
"Delicious vegan curry dinner packed with flavor by Dani Venn."
Ingredients:
  • 200g natural cashew nuts
  • 67.20 gm coconut oil
  • 2 small onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp mustard seeds
  • 4 sprigs fresh curry leaves
  • 400ml coconut milk
  • 1 large head of cauliflower, cut into small equal sized florets
  • Salt flakes, to season
  • 1 tsp dried chilli flakes
  • Steamed rice, to serve
  • 20.00 ml cumin seeds
  • 20.00 ml coriander seeds
  • 1 tsp fennel seeds
  • 1/2 tsp black peppercorns
  • 2 sprigs fresh curry leaves
  • 1 tsp ground turmeric
Instructions:
  • Submerge cashews in a refreshing water bath for 20 minutes, then strain and keep aside.
  • Heat cumin, coriander, fennel seeds, peppercorns, and curry leaves in a small frypan over low heat for 5 minutes until fragrant. Grind the toasted spices in a mortar and pestle, coffee grinder, or high-powered blender to create a fine powder. Mix in turmeric and set aside.
  • In a large deep saucepan or frypan with a lid, heat 2 tablespoons of coconut oil. Cook onions on low heat until translucent. Add garlic and cook for 2 more minutes. Mix in the rest of the coconut oil, spice mix, mustard seeds, curry leaves, and 1 teaspoon of salt. Cook while stirring constantly for 3 more minutes.
  • Pour in the coconut milk and 200mls of water, stir to combine, then mix in the cauliflower. Cover and simmer on low heat for 15 minutes, stirring occasionally for even cooking. Uncover, add cashews, cook a few more minutes to thicken the sauce. Season with salt and dried chilli flakes. Serve over steamed rice.

Similar Recipes