Nigella Cauliflower And Cashew Nut Curry

This delicious cauliflower and cashew nut curry is inspired by Nigella Lawson. It’s creamy, full of warm spices, and packed with flavor. Perfect for a quick and hearty vegetarian meal that’s simple to make!

Ingredients Needed:

• 1 medium cauliflower
• 2 – 3 teaspoons Maldon sea salt flakes (or to taste)
• 2 bay leaves
• 1 x 15ml tablespoon cold-pressed coconut oil
• 2 spring onions (finely sliced)
• 2 teaspoons finely chopped fresh ginger
• seeds from 3 cardamom pods
• 1 teaspoon cumin seeds
• 1 x 15ml tablespoon finely chopped fresh coriander stalks
• 4 x 15ml tablespoons red Thai curry paste
• 1 x 400ml can coconut milk
• 75 grams of cashew nuts
• 1 lime (halved)
• 1 small handful chopped fresh coriander
• naan bread to serve (optional)

How To Make Cauliflower And Cashew Nut Curry?

1. Cook the Cauliflower: Bring a pan of water to a boil. Add 2 teaspoons of sea salt flakes and the bay leaves. Boil the cauliflower florets for 4–5 minutes until tender but firm.
2. Prepare the Curry Base: Heat the coconut oil in a wok or large pan with a lid. Add the spring onions, chopped ginger, cardamom seeds, cumin seeds, and coriander stalks. Stir over medium heat for about 1 minute.
3. Make the Sauce: Stir in the red Thai curry paste, then add the coconut milk. Mix well and bring to a gentle bubble.
4. Combine Cauliflower and Sauce: Drain the boiled cauliflower and add it to the sauce. Stir well and taste for seasoning. Add more salt if needed. Cover with the lid and simmer for 10 minutes until the cauliflower is tender and coated in the sauce.
5. Toast the Cashews: Heat a small frying pan and toast the cashews until golden. Stir half into the curry and reserve the rest for garnish.
6. Finish and Serve: Taste the sauce and adjust the seasoning if needed. Squeeze in lime juice if desired. Plate the curry, scatter with the reserved cashews, sprinkle with chopped coriander and serve with lime wedges. Warm naan bread makes a great side!

Recipe Tips:

• Don’t Overcook Cauliflower: Boil just until tender to keep it from becoming mushy.
• Use Fresh Spices: Toasting the cumin and cardamom enhances the curry’s flavor.
• Customize Spice Level: Adjust the amount of curry paste to suit your heat preference.
• Coconut Milk: Use full-fat coconut milk for a rich, creamy sauce.
• Serve Fresh: Toast the cashews right before serving for maximum crunch and flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Let the curry cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days.
• Reheat: Warm the curry gently over low heat, stirring occasionally, until it is heated through and piping hot.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 26g
• Saturated Fat: 18g
• Cholesterol: 0mg
• Sodium: 900mg
• Potassium: 600mg
• Total Carbohydrate: 22g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 8g

Try More Nigella  Lawson Recipes:

• Nigella Cauliflower Cheese
• Nigella Lawson Lamb Curry
• Nigella Fish Curry​​ Recipe​