Name: Cauliflower and Cashew Nut Curry recipe by Nilanjana Bhattacharjee Mitra at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Cauliflower - 1 medium; Sea salt - 2-3 tsp or salt - as required; Bay leaves - 2; Cardamom - 3; Coconut oil - 3 tbsp; Spring onion - 2 finely sliced; Ginger paste - 2 tsp; Cumin Seeds - 1 tsp; Coriander stalks - 1 tbsp finely chopped; Thai red curry paste - 3-4 tbsp; Coconut milk - 1 cup (large coffee mug); Cashew nut - 10 -12; Lime - 1; Coriander leaves - 1 handful for garnishing

ABOUT Cauliflower and Cashew Nut Curry RECIPE

This delectable dish is picked from Simply Nigella by Nigella Lawson, it is a fusion of Thai and Indian flavours.

Ingredients Serving: 4

Cauliflower - 1 medium
Sea salt - 2-3 tsp or salt - as required
Bay leaves - 2
Cardamom - 3
Coconut oil - 3 tbsp
Spring onion - 2 finely sliced
Ginger paste - 2 tsp
Cumin Seeds - 1 tsp
Coriander stalks - 1 tbsp finely chopped
Thai red curry paste - 3-4 tbsp
Coconut milk - 1 cup (large coffee mug)
Cashew nut - 10 -12
Lime - 1
Coriander leaves - 1 handful for garnishing

Instructions

Cut cauliflower into florets. Put a pan of water for boiling, once it starts boiling add 2 tsp sea salt and bay leaves.
Add cauliflower into water, cook the florets till nearly cooked then drain water.
Heat a pan, add coconut oil, cumin seeds, cardamom, spring onions, chopped coriander stalks, chopped/paste ginger. Fry it for a minute.
Then add Thai red curry paste, stir it for 1 min. Then add the coconut milk, give a good stir.
Then add cauliflower florets, mix well with sauce. Turn down the flame, simmer it for 8-10 mins or till the cauliflower is cooked and sauce is thick.
Meanwhile roast cashew nuts till they turn golden. Add half nuts into the cauliflower pan and keep half of them for garnishing.
Then add 1 tsp lime juice. (Lime juice will balance the spiciness of thai curry paste)
Check seasoning, sprinkle coriander leaves and cashew nuts.
Serve hot with naan or paratha.

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