Cauliflower Curry with Toasted Cashews

This is a delicious and easy curry – the secret to upping the flavour is giving the cauli a good roast in the oven while you are making the sauce. I make my own curry base but if you want to swap in premade paste it still works really well. Simply sweat the onion in oil for 3 minutes, add you paste and cook for about 3 minutes with a splash of water of needed and then and continue the recipe from step 4.

 Serves 4

1 cauliflower trimmed – about 1kg

50ml oil

1 onion finely chopped

2tsp chopped chili in oil

1tsp chopped garlic or 2 cloves chopped and mashed

A 3cm piece of ginger peeled and grated

1 tsp each of coriander, cumin, turmeric and garam masala

1 tin of chopped tomatoes

1 tin of coconut milk or equivalent of water

2 tbsp chopped cashews

2 tbsp fresh coriander, gently chopped

1.      Toss the cauliflower in oil and roast in a hot oven until nice and golden brown all over. About 20 minutes.

2.      Meanwhile heat 1tsp oil and add garlic, chili, onion, ginger, season well and cook over a medium heat until softened. Add a splash of water if needed.

3.      Add the dry spices, stir until fragrant.

4.      Add in the tomatoes and coconut milk or water. Mix well to combine and cook for about 10 minutes to develop the flavor. Taste and season as needed.

5.      Remove the cauliflower from the oven, stir into the curry.

6.      Toast the cashews and serve the curry, sprinkle the cashews and some chopped coriander over and serve with rice.