Cauliflower and Cashew Curry

Updated at: Thu, 17 Aug 2023 13:16:20 GMT

Step 1

1. • Put a pan of water on to boil for the cauliflower.

Step 2

2. Cut said cauliflower into florets.

Step 3

3. Once the pan's boiling, add 2 teaspoons of sea salt flakes and the bay leaves, and

Step 4

4. While the cauliflower is bubbling away, heat the coconut oil in a wok into which all the ingredients will fit - that comes with a lid, and then add the spring onions, the chopped ginger, the cardamom and cumin seeds, and the finely - or pan

Step 5

5. cook the florets for 4-5 minutes or until they're cooked, but only just.

Step 6

6. chopped coriander stalks.

Step 7

7. Stir over a medium heat for 1 minute or so.

Step 8

8. • Add the curry paste, stirring again before adding the coconut milk.

Step 9

9. Stir well, and bring to a bubble.

Step 10

10. Once the cauliflower florets have had their 5 minutes' boiling, check they are tender, drain and add to your wok or pan.

Step 11

11. Stir into the sauce and taste to see if you want to add the remaining salt; I always do.

Step 12

12. Then put on the lid, and simmer for another 10 minutes or so: you want the cauliflower to be tender, well-covered and soused by the sauce.

Step 13

13. This would be a good time to start warming the naan (if that's what you're having).

Step 14

14. • Meanwhile, heat a small, heavy-based frying pan and toast the cashews until they have coloured.

Step 15

15. Stir half of them into the cauliflower pan, and tip the other half onto a cold saucer or plate for now.

Step 16

16. • Taste the sauce again to see if you want to squeeze in some lime, and check the seasoning at the same time, then ladle the cauliflower and sauce onto 2 waiting plates.

Step 17

17. Scatter with the reserved cashews, sprinkle with the chopped coriander, and add a lime wedge to each plate.

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