Cauliflower And Cashew Nut Curry
by Nigella. Featured in SIMPLY NIGELLAIntroduction
My suggestion would be to serve this just as it is, but with some pillowy naan warmed up in the oven for dippage as you eat. But if you want to, by all means rustle up some rice or — let me be a middle-class cliche — quinoa. This is, anyway, what you could term a Multi-Culti Curry: it fuses Thai and Indian flavours (and you could indeed use an Indian curry paste in the place of the Thai one here) but with honourable intent, and to most pleasing effect.
For US cup measures, use the toggle at the top of the ingredients list.
My suggestion would be to serve this just as it is, but with some pillowy naan warmed up in the oven for dippage as you eat. But if you want to, by all means rustle up some rice or — let me be a middle-class cliche — quinoa. This is, anyway, what you could term a Multi-Culti Curry: it fuses Thai and Indian flavours (and you could indeed use an Indian curry paste in the place of the Thai one here) but with honourable intent, and to most pleasing effect.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 1 medium cauliflower
- 2 - 3 teaspoons Maldon sea salt flakes (or to taste)
- 2 bay leaves
- 1 x 15ml tablespoon cold-pressed coconut oil
- 2 spring onions (finely sliced)
- 2 teaspoons finely chopped fresh ginger
- seeds from 3 cardamom pods
- 1 teaspoon cumin seeds
- 1 x 15ml tablespoon finely chopped fresh coriander stalks
- 4 x 15ml tablespoons red thai curry paste
- 1 x 400ml can coconut milk
- 75 grams cashew nuts
- 1 lime (halved)
- 1 small handful chopped fresh coriander
- naan bread to serve (optional)
- 1 medium cauliflower
- 2 - 3 teaspoons kosher salt (or to taste)
- 2 bay leaves
- 1 tablespoon cold-pressed coconut oil
- 2 scallions (finely sliced)
- 2 teaspoons finely chopped fresh gingerroot
- seeds from 3 cardamom pods
- 1 teaspoon cumin seeds
- 1 tablespoon finely chopped cilantro stalks
- ¼ cup red thai curry paste
- 1 x 14oz can coconut milk
- ⅔ cup cashew nuts
- 1 lime (halved)
- 1 small handful chopped cilantro
- naan bread to serve (optional)
Method
- Put a pan of water on to boil for the cauliflower. Cut said cauliflower into florets. Once the pan's boiling, add 2 teaspoons of sea salt flakes and the bay leaves, and cook the florets for 4-5 minutes or until they're cooked, but only just.
- While the cauliflower is bubbling away, heat the coconut oil in a wok — or pan into which all the ingredients will fit — that comes with a lid, and then add the spring onions, the chopped ginger, the cardamom and cumin seeds, and the finely chopped coriander stalks. Stir over a medium heat for 1 minute or so.
- Add the curry paste, stirring again before adding the coconut milk. Stir well, and bring to a bubble.
- Once the cauliflower florets have had their 5 minutes' boiling, check they are tender, drain and add to your wok or pan. Stir into the sauce and taste to see if you want to add the remaining salt; I always do. Then put on the lid, and simmer for another 10 minutes or so: you want the cauliflower to be tender, well-covered and soused by the sauce. This would be a good time to start warming the naan (if that's what you're having).
- Meanwhile, heat a small, heavy-based frying pan and toast the cashews until they have coloured. Stir half of them into the cauliflower pan, and tip the other half onto a cold saucer or plate for now.
- Taste the sauce again to see if you want to squeeze in some lime, and check the seasoning at the same time, then ladle the cauliflower and sauce onto 2 waiting plates. Scatter with the reserved cashews, sprinkle with the chopped coriander, and add a lime wedge to each plate.
- Put a pan of water on to boil for the cauliflower. Cut said cauliflower into florets. Once the pan's boiling, add 2 teaspoons of sea salt flakes and the bay leaves, and cook the florets for 4-5 minutes or until they're cooked, but only just.
- While the cauliflower is bubbling away, heat the coconut oil in a wok — or pan into which all the ingredients will fit — that comes with a lid, and then add the scallions, the chopped ginger, the cardamom and cumin seeds, and the finely chopped coriander stalks. Stir over a medium heat for 1 minute or so.
- Add the curry paste, stirring again before adding the coconut milk. Stir well, and bring to a bubble.
- Once the cauliflower florets have had their 5 minutes' boiling, check they are tender, drain and add to your wok or pan. Stir into the sauce and taste to see if you want to add the remaining salt; I always do. Then put on the lid, and simmer for another 10 minutes or so: you want the cauliflower to be tender, well-covered and soused by the sauce. This would be a good time to start warming the naan (if that's what you're having).
- Meanwhile, heat a small, heavy-based frying pan and toast the cashews until they have coloured. Stir half of them into the cauliflower pan, and tip the other half onto a cold saucer or plate for now.
- Taste the sauce again to see if you want to squeeze in some lime, and check the seasoning at the same time, then ladle the cauliflower and sauce onto 2 waiting plates. Scatter with the reserved cashews, sprinkle with the chopped coriander, and add a lime wedge to each plate.
Additional Information
STORE NOTE:
Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep in the fridge for up to 3 days. Reheat gently in a saucepan, or in short blasts in a microwave, until piping hot.
STORE NOTE:
Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep in the fridge for up to 3 days. Reheat gently in a saucepan, or in short blasts in a microwave, until piping hot.
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What 3 Others have said
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Posted by velcro_dog on 3rd November 2021
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Posted by Jolandi on 26th June 2020
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Posted by joshv41680 on 19th June 2020
Show more commentsQuick, easy and delicious. You could even leave out the cardamom and cumin in a pinch. The red curry paste and the coconut milk do all the heavy lifting. Don't skip the cashews! If you have just roasted, salted cashews in the house, use them. It won't make a big difference. Not having cashews in there would be a pity.
Loved the cashew nuts in this dish! This recipe was quick and easy and can easily be made any time during the week.
This is a real winner! The flavors are warm and aromatic. It's quick and easy to prepare, but it tastes deep and complicated. "Simply Nigella" is a fantastic book and this recipe showcases its beautiful flavors and stress free preparations. You'll make this over and over!