Ginger cauliflower and cashew curry

Updated at: Wed, 03 Jul 2024 09:56:34 GMT

Step 1

Preheat the oven to 220° or the air fryer. Rinse the brown rice in a sieve and pour the 300 mL of boiling water into a medium saucepan with some salt bring to the boil on a high heat. Add the rice, then reduce the heat to low cover with the tight fitting lid and cook for 20 to 25 minutes once cooked, drain in a sieve.

Step 2

While the rice cooks cut the cauliflower into florets. Put them onto a large baking tray, drizzle with oil and sprinkle half the spice mix on top. Season with salt and pepper, toss to coat and spread out in a single layer. When the oven is hot roast on the top shelf until golden brown and tender for 15 to 20 minutes, turn halfway through cooking.

Step 3

In the meantime, heat a large frying pan and a medium heat with no oil. When hot, at the cashews and dry fry until toasted. Meanwhile, peel and grate the garlic or use a garlic press and roughly chop the toasted cashews.

Step 4

Roughly chopped the coriander, return the frying pan to the heat with a drizzle of oil and add the garlic, ginger purée, and remaining north Indian style spice mix to the pan and cook until fragrant for a minute or two

Step 5

Stir in the tomato purée, coconut milk and vegetable stock paste. Simmer on a medium heat stirring occasionally for 5 to 6 minutes and season with salt and pepper. Once the cauliflower has roasted stir it through the curry along with the peas and cook for a few more minutes.

Step 6

Serve the ginger cauliflower and cashew curry on a bed of brown basmati rice sprinkle with the coriander and cashew nuts.

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