Updated: Sep 2, 2020
Turmeric roasted cauliflower florets top this rich and creamy vegan curry with sweet green peas for extra nutrients.
Cashew nuts (about 200g)
Plain yoghurt (soya/dairy)
Cucumber, fresh mint, lime
Spices: Fresh chilli, chilli powder, smokey paprika, garam masala powder, tumeric, ginger (preferably fresh), garlic, fresh coriander
Turn oven on 200/180 fan/gas mark 6.
Put florets of cauliflower into an oven proof dish or tray, drizzle with olive oil and sprinkle with paprika/tumeric/pepper. Put in oven uncovered.
Chop onion and slice fresh chilli.
Reserve a handful of cashew nut and put the rest in the blender along with the chopped onion, fresh tomato, juice of half a lemon, paprika, tumeric, fresh and powdered chilli, garam masala, salt, crushed garlic, yoghurt.
Heat some oil in a deep frying pan, medium heat, cook paste for a few minutes, then add enough stock to your likening.
Put rice on to cook.
Make raita by grating some fresh ginger, chopping some cucumber into small cubes. Mix with yoghurt and lime juice.
Top with fresh mint/coriander and a sprinkle of paprika to make it look pretty. Add handful of peas to the sauce.
Adjust sauce for thickness and dollop it on top of the rice, top with roasted cauliflower florets and fresh coriander, wedges of lemon/lime and sliced fresh chilli.
Serve with the cucumber raita.
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