For those who haven’t signed up to the newsletter, you’re missing the monthly treats like my favourite curry recipe. It’s creamy, delicious and vegan
This meal is always a winner in my house. While you have to toast and grind a few spices, it’s still a very simple dish to make. It’s perfect for those who love curry but can’t cope with chilli, as it can be made with little or no chilli yet still tastes fabulous. I like to serve it with brown rice and pan-fried tempeh splashed with kecap manis (sweet soy).
Sri Lankan inspired cauliflower curry
(serves 4 when served with a side dish of tofu/tempeh)
1/2 cup cashew nuts
2 cups water
3 tsp coriander seeds
2 tsp cumin seeds
2 tsp fenugreek
1 tsp dried chilli flakes (to taste)
1 clove of garlic
3 cm turmeric root (or a tsp of dried turmeric powder)
3cm ginger root
6 curry leaves
2 tsp brown mustard seeds
1 med onion, diced
1/2 large cauliflower, broken into florets*
1 head of broccoli, broken into florets*
1 tin coconut milk
1 cup vegetable stock
juice of half a lemon
* or one large cauliflower if you want to omit the broccoli
Boil the cashews in water for about 20 minutes – longer if preferred. This makes them softer and easier to digest. I usually put the cashews on then measure some brown rice and get that cooking, toast and grind the spices and prepare the vegetables in the time they take to cook.
Toast the dry spices in a pan, move them around frequently so they don’t burn. Transfer to a mortar and pestle or spice grinder and bash well.
Heat some coconut oil (or plain vegetable oil) in a heavy based, large pot. On a medium heat add the ground dry spices, garlic, turmeric and ginger and stir for a couple of minutes. Add the mustard seeds and curry leaves. Stir again, then add the vegetables. Once all the vegetables are coated with the spices add the coconut milk and good quality vegetable stock (I use Marigold organic bouillon). Drain the cashew nuts and add to the curry. Bring to a gentle simmer on low, cover with a lid slightly ajar and give it a stir every now and then. If you need more fluid add some more hot vegetable stock.
After about half an hour check to see if the vegetables are tender. If you want to develop the flavours more cook earlier in the day, leave covered off the heat and reheat before dinner.
When the vegetables are cooked add salt to taste and a decent squeeze of fresh lemon juice. Don’t forget the lemon, it really helps enliven the spices.