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Cauliflower and cashew nut curry
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious vegan curry dinner by Dani Venn, bursting with flavor!
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 cold water for 20 minutes to soften, then strain and set aside.
  • In a small frypan over low heat, toast cumin, coriander, fennel seeds, peppercorns, and curry leaves for about 5 minutes until fragrant. Grind the toasted spices in a mortar and pestle, coffee grinder, or high-powered blender to make a fine powder. Add turmeric and mix well. Set aside.
  • In a large deep saucepan or frypan with a lid, melt 2 tablespoons of coconut oil over low heat. Sauté onion until translucent. Add garlic and cook for another 2 minutes. Stir 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.
  • Combine coconut milk and 200mls of water in the pan, stir and add cauliflower. Cover and simmer on low heat for 15 minutes, stirring occasionally. Uncover, add cashews, and cook a few more minutes until sauce thickens. Season with salt and dried chilli flakes. Serve with steamed rice.

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