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

  1. 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
  2. Add the carrot and cook for a further 3 minutes.
  3. Stir in the milk, water and cauliflower, cover the pan and continue to cook for 10 minutes
  4. Combine the peas and chickpeas, recover the pan and cook for a further 15 minutes
  5. Stir in the spinach until wilted and squirt in the lemon juice, serve with the cashew nuts
cauli curry