This simple vegetarian curry is so much more than it appears. The flavours are lovely and it contains a deliciously greedy amount of cashew nuts. I like to serve it with a little sambal oelek or lime pickle on the side.
Serves: 4
INGREDIENTS
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
ghee or coconut oil, for sautéing
2 onions, finely diced
4 garlic cloves, finely diced
1 large red chilli, seeds removed and finely sliced
1 tablespoon finely grated ginger root
1½ teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon ground turmeric
1 x 400-gram tin chopped tomatoes
3 cups water or vegetable stock
1½ cauliflower heads, cut into even florets
2 tablespoons tapioca flour (you could replace with 1 tablespoon cornflour)
½ cup coconut cream
2 cups peas
200 grams cashew nuts sea salt and ground pepper
To serve: grain of your choice
METHOD
Heat a small, dry sauté pan over a medium heat. Toast the fennel, cumin and mustard seeds for a minute until fragrant. Use a mortar and pestle to grind into a rough powder.
Heat a large dollop of oil or ghee in a large pot. Add the onion, garlic, chilli and ginger. Cook for 5–7 minutes until the onion is translucent. Add all the spices (including the ground roasted seeds). Cook for 2 minutes, adding more oil if needed.
Add the tomatoes and stock. Bring to a boil and simmer for 10 minutes with a lid slightly ajar.
Add the cauliflower and simmer with a lid on for 20 minutes, stirring frequently.
Combine the tapioca flour with a small amount of water to create a paste. Add to the pot along with coconut cream, peas and cashews. Cook for 15 minutes.
Taste and season as necessary. Serve with steamed millet, rice, quinoa or other grain of your choice. Leftovers can be stored in the fridge for up to 3 days. Will freeze well.
Pantry notes: I’ve served this with a tri-blend of ancient grains. You will find this blend in the bulk bins or health food section of a good supermarket.
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