Cauliflower and Cashew Curry
Serves 4
The combination of vegetables in this curry can be varied according to season and taste. Serve with brown rice or Indian bread.
Ingredients:
- 2 tablespoons NUTTELEX
- 2 onions, sliced
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon medium hot curry powder
- freshly ground pepper to taste
- 2 teaspoons chopped fresh ginger
- 2 cloves garlic, crushed
- 2 medium potatoes, peeled and cut in cubes
- 1 medium carrot, peeled and sliced
- ½ green capsicum, sliced
- ½ small cauliflower, broken into florets
- 1 ¼ cups vegetable stock (or water)
- 3 tablespoons roasted cashew nuts
- ½ cup natural yoghurt
- 2 tablespoons fresh coriander, chopped
Method:
- Heat NUTTELEX in a large frypan. Add onions and cook over moderate heat until soft but not brown.
- Add spices, ginger and garlic and cook for 1–2 minutes, stirring well.
- Mix through vegetables, add stock or water. Cover and simmer for 15–20 minutes or until vegetables are tender.
- Stir in cashew nuts and yoghurt. Do not boil.
- Garnish with chopped fresh coriander and serve.