…and suddenly there was another cauliflower ready to harvest in the garden. I also pulled out a few of my winter carrots – and they looked perfect!
With a few mushrooms and cashew nut cream added; it turned into a nice simple curry. Yum!
For 4 portions you’ll need:
2-3 garlic cloves
1-2 tablespoon oil (I prefer coconut oil)
1 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chilli flakes
1 teaspoon curry powder
1 teaspoon turmeric
1/2 cup (70g) cashew nuts + 1/2 cup water
OR 1 can coco-nut cream
1 cup water
1 tablespoon lemon juice
Cut the cauliflower into bite size pieces. Remember that you can use the stalk as well; after you’ve cut off the hard ‘peel’.
Chop the mushrooms and carrots into fine slices.
Cut the onions into fine cubes and the garlic to fine slices.
Blend the cashew nuts to a fine cream.
Heat the oil in a large frying pan; add the mushrooms and onion.
Cook until mushrooms start to get soft and juicy.
Add the carrots as well as the cumin seeds and cook for a few minutes.
Sprinkle with the garlic slices and cook for a couple of minutes, stirring constantly.
Add salt, pepper and the other spices and stir through well.
Pour in the cashew nut cream. Flush the blender with a little water and add it to the frying pan.
Cook for a few more minutes until the cauli gets a little softer.
Take off the heat and sprinkle with lemon juice just before serving.