Warming, cosy and fragrant, all the things I want in a curry and just loads of vegetables to make it a great way of mopping up some goodness at the same time.
Preheat the oven to 180.
In a medium sized bowl toss the cauliflower pieces in 2 tbsp of the olive oil with a pinch of salt until fully coated and glossy all over, and tip onto a baking tray.
Roast in the oven for 20-30 minutes until browning at the edges, toss them at half time. Add the cashews to the last 5 minutes of cooking just til browned.
Pour the remaining olive oil into a large casserole dish and warm gently. Add the onions, garlic, carrots, seeds, curry powder and a pinch of sea salt flakes. Saute to soften for 10-15 minutes on medium heat. Add ½ cup of chicken stock and the coconut milk and bring to a simmer.
Add in the green beans and simmer very gently for about 5 minutes until they are softened but still with a bite. Then tip in the cauliflower and stir through the cashews. If you want more liquid, do add the rest of the chicken stock and heat through.
Serve as it is in a bowl or piled onto some piping hot basmati rice and some fresh chilli slices where needed!
- 4 tbsp olive oil
- ½ tsp sea salt flakes
- 1 cauliflower, broken into florets
- 2 medium carrots, diced
- 2 garlic cloves, sliced
- 2 onions, sliced
- 1 tsp black mustard seeds
- 1 tsp fennel seeds
- 1 tsp curry powder
- 1 tin coconut milk (400 ml)
- ½- 1 cup chicken stock
- 15 g / 1 heaped tbsp cornflour
- 100g green beans, cut in half
- 1 cup cashews
- (I fresh red chilli for those who need, i.e. me!)