cauliflower and cashew curry

I’m going to be trying out lots of new recipes this month because Rock is doing the Whole30 meal program!  Our friend recommended it so he’s giving it a shot… while I happily sit this one out.  There’s TONS of stuff you cannot eat including dairy, ALL grains, ALL sweeteners, legumes… even stuff like soy sauce and quinoa isn’t allowed.  Talk about a challenge!  So I’ve been sifting through my cookbooks looking for recipes that don’t include any of these forbidden foods, while also still being something I would actually like to eat, and I found this recipe in Nigella Lawson’s Simply Nigella book.  It turned out really yummy!  She calls it a “Multi-Culti Curry” as it combines Thai and Indian flavours. Aymeric and I had it with some naan bread but you could also serve it with rice.  Rock ate it with some baby potatoes (potatoes are Whole30 at least!)

Serves 2 as a main dish.

1 medium-sized head of cauliflower, cut into florets  /  2 bay leaves  /  2 tsp sea salt flakes or salt to taste  /  1 tbsp coconut oil  /  2 green onions, thinly sliced  /  2 tsp minced ginger  /  seeds from 3 cardamom pods (which I couldn’t find so I substituted roughly 1/3 tsp ground cardamom)  /  1 tsp cumin seeds  /  1 tbsp finely chopped cilantro stalks  /  1/4 cup Thai red curry paste  /  1 can (14 oz) coconut milk  /  2/3 cup cashews  /  1 lime  /  small handful of chopped cilantro


In a large saucepan, bring water to a boil.  Add the salt, bay leaves and the cauliflower florets; cooking them until they are just tender – about 4 to 5 minutes.  In the meantime, add the coconut oil, green onion, ginger, cardamom, cumin and cilantro stalks to a wok or large lidded pan over medium heat and cook for about a minute.


Add the curry paste to the wok and then the coconut milk.  Stir it all together and bring it to a boil.  When the cauliflower is cooked, drain and add to the wok.  Give it a stir and you can add more salt to taste if you want.  Slap on the lid and turn down the heat to a simmer and let it cook away for about 10 minutes.  In the meantime, just give the cashews a light toasting in a small frying pan.


Stir in half of the cashews to the curry.  Then to serve, simply plate up along with the lime cut into wedges and scatter over the rest of the cashews and the chopped cilantro.  Enjoy!

cauliflower and cashew curry


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