creamy cauliflower curry

packed with

this is a warming and mild curry with delicate flavours that complement the cauliflower (my absolute favourite vegetable). team this with brown rice, see tips below on how to cook the rice. wholegrain brown rice is high in fibre, B vitamins and minerals. It takes about 30 minutes to cook.

makes 4 servings

  • 1 tbsp of coconut oil
  • 1 medium head of cauliflower (outer leafs removed & chopped into small florets)
  • 1 large yellow onion (peeled & chopped)
  • 4 cloves garlic (peeled & chopped)
  • 1 inch ginger (peeled and grated)
  • 400g tin chickpeas (drained & rinsed)
  • 100g of green beans (fresh or frozen – halved)
  • 150 - 200ml of hot vegetable stock (bouillon)
  • 400g tin of full fat coconut milk
  • 25g cashews (+ additional for serving)

If you don’t have the following spices at home you could use a curry powder

  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tbsp garam masala
  • ½ tsp chilli flakes

tamari / soya sauce to serve

make and do

  • - blend the cashews and coconut milk in a food processor until smooth (you can skip this step if you don’t have food processor and just use coconut milk as it is)
  • - heat the coconut oil over medium heat in a large pot
  • - fry the onion over medium heat for 3-4 minutes until tender
  • - add the spices, chilli flakes, ginger & garlic and cook for one minute (it gets quite dry at this stage, just keep stirring – don’t worry if a little sticks to the bottom of the pot)
  • - add the chick peas and cauliflower to the pot and coat in the spices
  • - add the coconut milk, stir to combine and use the spoon to release any spices on the bottom of the pot
  • - gradually add some of the stock just enough to ensure the cauliflower is covered
  • - bring to the boil and reduce to a simmer for 5 minutes (avoid using a lid to allow sauce to reduce)
  • - add the green beans and cook for a further 10 minutes (allow less cooking time for frozen green beans - so cauliflower for 12 minutes and then add the frozen beans for 3-4 minutes at the end)
  • - serve hot with splash of tamari for seasoning, a sprinkle of chopped cashews & side of brown rice

how to make perfect rice – absorption method

  • - use three parts water to one part rice in a large pot
  • - bring to the boil and boil with lid off until the water reaches the rice line in the pot
  • - reduce heat to low, put lid on pot and simmer gently until all water is evaporated
  • - allow to rest off the heat with lid on for five minutes before serving