Cauliflower & Cashew Curry

By Mummy to a hungry toddler

February 15, 2018

This is the most simple, yet delicious curry EVER! Took no time at all and tasted absolutley amazing! Please try it out and let me know what you think!

  • Cook: 30 mins

Ingredients

1 Cauliflower

1 tsp Nigella Seeds

50 g Solid Coconut cream

80 g Leaf Spinach

30 g Cashew nuts

1/2 tsp Fenugreek powder

1 Red Onion

1 Veg stock cube

1 tsp Ground Tumeric

300 g Potatoes

1 tbsp Curry Powder

Directions

Preheat the oven to 200c fan / 425f / Gas 7 Boil a full kettle

Chop your potatoes with skin on into cubes, rough shapes are fine nothing to fancy! Peel and chop your red onion into wedges. Place onto a deep baking tray and sprinkle over your Curry Powder and Fenugreek powder. Add some oil and give a good mix so all your veg is coated.

Cut up your Cauliflower, dispose of the leaves and stalk you only want the white flower part. Rough chunks again is fine. Place on a tray, drizzle with some oil, pinch of salt and your nigella seeds.

Chop up your solid coconut cream and add to 300ml of boiled water. Add your veg stock cube and your ground tumeric. This is your stock.

Pour your stock over your potato and onion mix and place in the oven for 30 mins. Also put your cauliflower tray in the oven for 25 mins.

After 20 mins add the cashews to the Cauliflower tray and leave in for 5 more minutes. Then remove from the oven and set aside.

Add your spinach into your potato curry, leave in the oven for a further 1-2 mins.

Once done serve your Roasted Cauliflower and Cashews over the Potato curry. Add a dolop of mango chuntney to for a little twist!

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