I often whip up veg heavy stir-fries and curries because they are a great filling, quick and easy weeknight meal. And now that the heatwave has broken a bit, it’s fun to be in the kitchen again. (Because for a while there it was misery to be anywhere near the hobs as it was just too hot.)
So today I bring you my Vegan Cashew Cauliflower Curry
Ingredients:
1 tablespoon of coconut oil
1 red onion, finely chopped
2 cloves of garlic, chopped
4 red chillies, diced
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1/2 teaspoon of ground cardamom
dash of cloves
1 1/4 teaspoons of tumeric
1/2 teaspoon of cinnamon
1 large cauliflower, chopped into small florets
400 mL of tinned coconut milk
250 mL of vegetable stock
75 g of mangetout
1/2 cup of cashews
chopped coriander, to top, if desired
Instructions:
In a large pan, heat the oil and fry your onions for about 5 minutes. Then add in your garlic and cook for another 2 minutes.
Turn the heat up slightly and add the chillies, spices and cauliflower. Fry it all together for about 5 minutes stirring constantly. Then add in the coconut milk and vegetable stock.
Bring it to a boil, then reduce the heat and simmer gently for 10-15 minutes.
Once the cauliflower is tender, add in the mangetout and cook for about three minutes.
Mash the cauliflower slightly just to thicken the curry up a bit. Then remove it from the heat, stir in the cashews and serve topped with chopped coriander if you like.
Notes:
I served mine with quinoa, but rice or couscous would be equally delicious!
Do you make curries at home?
If you enjoyed this recipe, you might also enjoy:
Whole Roasted Cauliflower
Beetroot Coconut Curry
Butternut Squash Thai Green Curry
Cauliflower Lentil Curry
Chickpea and Lemongrass Green Curry
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