Vegetarian Cauliflower & Cashew Curry

CALI_P1020635 copy.jpgServes 6, prep time 15 minutes, cooking time 25 minutes

INGREDIENTS
1/2 a medium cauliflower washed and trimmed
1 tbsp of coconut oil
1 onion chopped
2 garlic cloves chopped
1 tbsp of chopped ginger
2 tbsp of curry powder
1 tsp of cinnamon
2 red chillies
(keep some to serve)
1 can of coconut milk

Salt and pepper
1 pint of vegetable stock
1 courgette cubed
1 cup of toasted cashew nuts
1 cup of soybeans
Handful of coriander to serve

IMG_6335 copyMETHOD
Boil the cauliflower in salted water for five minutes and the drain. Heat the coconut oil in a large pan, add the onion and stir when the onions are soft add the garlic, ginger, cinnamon and curry powder. Keep stirring; add the vegetable stock, lower the heat and season. Add the courgette and soybeans and simmer for 10 minutes. Next add the cooked cauliflower, chillies and coconut milk. Simmer for 15 minutes, remove from the heat and serve with some steamed rice and top with the remainder of the chillies and coriander.

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