Onion Cashewnut Cauliflower Curry

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Spice up your festivities with this easy-to-follow recipe that combines the richness of cashew nuts with the robust flavours of onions and cauliflower. It’s a symphony of tastes that’ll have your guests asking for seconds!
Serves 4 people.

oil of choice
3 brown onions, thinly sliced
120g cashews
1 cauliflower including the leaves and stalk, chopped into even-sized florets
chilli powder
garam masala
70g tomato purée
1 green chilli
1 tbsp dried fenugreek leaves
1 tbsp butter

– Add 100ml oil to a hot pan. Add the onions and ½ the cashews. Cook on medium heat for 6-8 minutes until they’re golden.

– Preheat the oven to 200°C / 180°C with a fan.

– Place the cauliflower onto a baking tray and coat in 2 tbsp of oil. Add 1 tsp salt, 1 tsp chilli powder, 1 tsp turmeric powder. Toss well and roast in the oven for 25-30 minutes.

– Once the onions are cooked, turn off the heat and use a sieve over a bowl to drain the excess oil.

– Transfer the onions to a blender and add ½ tsp salt, ½ tsp sugar, 1 tsp garam masala, the tomato purée, 200ml water and the green chilli. Blitz until smooth.

– Pour the purée back into the same pan. Use 50ml water to dislodge the remaining purée from the blender. Bring it to a boil.

– Add the fenugreek leaves, roasted cauliflower, and 100ml water. Stir through.

– Add ½ tsp turmeric powder, and ½ tsp chilli powder. Mix well.

– Add the butter and remain cashews to a small hot pan. Cook until golden.

– Serve the curry with a sprinkle of the buttered cashews.