Cashew Chickpea & Cauliflower Curry

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This recipe pre-dates my 5 Ingredients philosophy.

Cashew Chickpea & Cauliflower Curry

From Stonesoup

From the lack of comments on my recent post about parsnip & cauliflower puree I can tell that I’ve got a long way to go to converting most people to the joys of cauliflower. But trust me, there’s something magical about the way cauliflower absorbs the curry flavours. If I can’t convince you, at least try the curry with just the cashews and chickpeas. Double the canned chickpeas to make up for the cauliflower.

The other really special thing about this dish is the cashews. Cooked into the curry sauce they give an almost meaty textural protein hit. Don’t be freaked out by the colour – it’s all natural from the turmeric and doesn’t look anywhere near as fluro in real life as this photo.

Serves 6-8 as part of a shared meal
300g (10oz) raw cashews
400mL (14 fl oz) coconut milk
2t ground coriander
1/2t fennel seeds
1t ground cumin
1/2t turmeric
1 – 2t chilli flakes
1T brown sugar
1/2 head cauliflower, cut into florettes
1 400g (14oz) can chickpeas, well drained
juice 1 lime
1T peanut or vegetable oil
2 red shallots, peeled & finely sliced
3 sprigs curry leaves, optional*
1/2t black mustard seeds, optional

1. Place cashews, coconut milk, spices, and sugar in a medium saucepan and bring to a simmer. Add cauliflower and cover and cook stirring occasionally for 15minutes. Add drained chickpeas and continue to simmer until the cauliflower is tender. Stir through the lime juice and season.

2. Just before you’re ready to serve, heat oil in a small saucepan. Add shallots, curry leaves if using, and mustard seeds and cook until the shallots are just starting to brown. Place curry in a serving bowl and pour over the hot flavoured oil. Serve immediately.