Cauliflower & Cashew Nut Curry
Gluten free | Vegetarian
Cooking time 30 minutes
Serves 2
Ingredients
-
- 1Tbsp extra virgin olive oil
- ½ red onion, chopped
- 2 garlic cloves, crushed
- ½ tbsp curry powder
- 1tsp turmeric
- ½ tsp ginger
- 1/2tsp cumin
- Sea salt & pepper
- 1 carrot, slice
- 200ml coconut milk
- 200ml water
- 1 cauliflower cut into florets
- ½ cup frozen peas
- 1 cup chickpeas
- 50g spinach
- ½ cup cashew nuts
Method
- Heat the oil on a medium heat in a large saucepan. Add the onion and spices and simmer for 2-3 minutes until the onion is soft
- Add the carrot and cook for a further 3 minutes.
- Stir in the milk, water and cauliflower, cover the pan and continue to cook for 10 minutes
- Combine the peas and chickpeas, recover the pan and cook for a further 15 minutes
- Stir in the spinach until wilted and squirt in the lemon juice, serve with the cashew nuts
