This is a really tasty vegan curry that suits as a stand-alone meal with rice or quinoa. Alternatively, serve as a side to another curry dish or as part of a Thai plate.
Serves: 4
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 150g raw cashews
- 5 cloves garlic, peeled
- 5cm fresh ginger, peeled & chopped
- 1 chilli (optional)
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp garam masala
- Sea salt & black pepper, to taste
- 2 onions, finely chopped
- 4 tbsp olive oil
- 1 tbsp tomato paste
- 1 head cauliflower, broken into small florets
- 400mL tin coconut milk
- 1 cup frozen peas
- 1 bunch coriander, leaves finely diced, to serve
- 1 lime, to serve
- Cooked rice or quinoa, to serve
Method
- Heat a lidded pan over a low heat. Start with toasting the cashew nuts, watching carefully that they don't burn. Set aside once golden brown.
- Make a paste with garlic, ginger, spices and sea salt by processing in a food processor or with a mortar and pestle.
- Cook onion in the olive oil until soft. Add the garlic/ginger/spice paste and sauté for a few mins until aromatic.
- Add the tomato paste, cauliflower and coconut milk and simmer with a lid on for 10-15 mins until the cauliflower has softened to your liking.
- Add in the peas, cook for 2 mins.
- Mix in the toasted cashews, lime juice and coriander.
- Serve with rice or quinoa.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
