Uncategorized

Cauliflower curry with cashew nuts | Recipe

Serves 2

Prep time: 5 minutes

Cook time: 40 minutes

586 Calories per serving

IMG_8979

Ingredients:

  • 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

 

Methods:

  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.

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s