200g natural cashew nuts
4 tablespoons coconut oil
2 small onions, finely chopped
3 garlic cloves, finely chopped
2 teaspoons mustard seeds
4 sprigs fresh curry leaves
400ml coconut milk
1 large head of cauliflower, cut into small equal sized florets
Salt flakes, to season
1 teaspoon dried chilli flakes
Steamed rice, to serve
Spice mix
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
2 sprigs fresh curry leaves
1 teaspoon ground turmeric
1. Soak cashews in a bowl of cold water for 20 minutes, then drain and set aside.
2. To make spice blend, place cumin, coriander and fennel seeds along with peppercorns and curry leaves in a small frypan over low heat, toast spices for 5 minutes or until fragrant. Place in mortar and pestle, coffee grinder or high-powered blender and grind to a fine powder. (See notes) Stir through turmeric and set aside.
3. Place 2 tablespoons of coconut oil in a large deep saucepan or frypan that is fitted with a lid, add onion and cook on low heat until onions are translucent. Add garlic and continue cooking for a further 2 minutes. Add remainder of the coconut oil, spice mix, mustard seeds, curry leaves and a teaspoon of salt and cook stirring constantly for a further 3 minutes.
4. Add coconut milk and 200mls of water, stir well to combine then add cauliflower. Turn heat to low, place lid on saucepan or frypan and allow cauliflower to steam and cook for 15 minutes, stirring the curry well every 5 minutes to ensure even cooking. After 15 minutes, remove lid, add cashews and cook for a further few minutes for sauce to thicken. Season well with salt and dried chilli flakes. Remove from heat and serve with steamed rice.
Recipe Source: https://www.taste.com.au/recipes/cauliflower-cashew-nut-curry/d28f8746-7299-4235-b13f-8f70f219d3a7
