Romanesco, Chickpea & Cashew Curry


Serves 4


1 romanesco cauliflower cut in to florets

1 onion, chopped

2 cloves of garlic, chopped

1 tin of chickpeas

1 tin of coconut milk

1 cup of cashew nuts

2 tbsps of cooking oil

1 tbsp of dried curry leaves

1 tsp of chilli flakes

1 tbsp of cumin seeds

1 tbsp of coriander seeds

1/2 tsp of ground black pepper

1 tsp of turmeric powder





In a blender, blend the coconut milk, curry leaves and 3/4 of the cashew nuts.

In a pan, gently fry the onion in oil for around 2 minutes until it starts to become transparent.

Add the garlic, cumin seeds, coriander seeds, pepper, turmeric and chilli.

Add a little water and fry the spices with the onions making sure that they don’t dry and burn.

Add the blended coconut milk, curry leaves and cashews as well as the romanesco florets, chickpeas, the remaining cashew nuts, pepper and a little salt to taste.

Bring to the boil and then turn heat down and simmer with the lid on the pan for 40 minutes.

Serve with Rice (I served with sultana basmati)

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