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Cauliflower and Cashew Nut Curry

Nigella Lawson calls this a “Multi-Culti” curry, as it fuses both Indian and Thai flavors. We simply call it delicious. Even non-vegetarians will be pleased and sated with this tasty and substantial entree. That said, it would also be wonderful served as a side to roasted chicken. Pair it with Easy Naan Bread and supper is sorted.

Cauliflower and Cashew Nut Curry

1 medium cauliflower, cut into florets
2-3 tsp. sea salt, to taste
2 bay leaves
1 tbs. vegetable or coconut oil
2 scallions, thinly sliced
2 tsp. finely chopped fresh ginger
seeds from 3 cardamom pods
1 tsp. cumin seeds
1 tbs. finely chopped cilantro stalks
¼ cup Thai red chili paste
14 oz. coconut milk (regular or lite)
⅔ cup cashew nuts
1 lime, halved, to serve
small handful cilantro leaves, to serve
naan or flatbread, to serve

Put a saucepan of water on to boil for the cauliflower. Once boiling, add the cauliflower, salt, and bay leaves. Cook for 4-5 minutes until cooked, but only just. Drain.

Heat the oil in a wok or large skillet that comes with a lid. Add the scallions, ginger, cardamon, cumin seeds, and cilantro stalks. Stir over a medium heat for a minute or so. Add the curry paste, then the coconut milk. Stir well and bring to a bubble. Add the cauliflower and check the sauce for seasoning. Put on the lid and simmer for 10 minutes, until the cauliflower is tender and covered with the sauce.

Meanwhile, heat a small pan and toast the cashews until they have colored. Stir half into the curry.

Serve with lime halves and warm naan or flatbread. Sprinkle with cilantro leaves and the remaining cashews.

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