Cauliflower curry with cashew nuts | Recipe

Serves 2

Prep time: 5 minutes

Cook time: 40 minutes

586 Calories per serving



  • ½ cauliflower head, in florets
  • 2 handfuls Spinach
  • 6 cherry tomatoes
  • 60g cashew nuts
  • 1 tbsp coconut oil
  • ½ onion, finely chopped
  • 200ml coconut milk
  • 200ml water
  • 1 tbsp Cumin seeds
  • 1 tbsp Coriander seeds
  • Ground turmeric
  • Black peppercorns

Serve with:

  • 120g Brown rice



  1. Heat a large pot with 1tbsp of coconut oil and add the onions.
  2. While the onions are cooking, grind together the spices; cumin seeds, coriander seeds, turmeric and black peppercorns. (If you find it get too dry, add in another tbsp coconut oil.)
  3. Add in the spices once the onions are golden.
  4. Pour the coconut milk and water in and let simmer for 2 minutes.
  5. Mix in the cauliflower and cook for 10 minutes with the lid on.
  6. Add the spinach and tomatoes and cook for another 10 minutes, with the cashews being added in the final 5 minutes.
  7. Grab two bowls and serve with rice and some fresh chilli if you like a hot curry.


Top tip: If you like a spicy curry, add some fresh chilli with the coconut milk.




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