Monday, December 5, 2011

Vegan Creamy Cauliflower Cashew Curry.

I love curry, in case you couldn't already tell. This curry is rich, creamy and delicious. I kept wanting to eat seconds and thirds. In fact, I have made up many small portions with rice that are sitting in my freezer for future busy/ lazy days.

Time: 10 Minutes prep, 25 Minutes cooking.
Serves: 4. 


  • Half a cauliflower, sliced.
  • Half a cup of cashews, ground. (Do this in a high speed blender, a coffee grinder or put them in a plastic bag and wrap it in a tea towel. Whack the nuts with something heavy, like a hammer or a rolling pin.)
  • 2 Tablespoons of coconut oil.
  • One onion, sliced.
  • A cinnamon stick.
  • 4 cardamom pods.
  • 2 green chilli's, sliced lengthways. 
  • 1 tsp ground turmeric.
  • 1 Tablespoon minced ginger.
  • 2 cloves.
  • 2 Tablespoons of soy sauce or tamari. 
  • 2 cups of rice milk.
  • 1 tsp salt.
  • A few shakes of pepper.

Place the oil in a large saucepan. Add the onions, garlic and spices. 
Add the cauliflower and stir fry for a few minutes. Add the cashews, soy sauce and the rice milk, stir and then bring to the boil. 
Stir again and cover the saucepan with a lid. Reduce the heat and let simmer for another 20 minutes or so. 
Add the salt and pepper. Pick out all of the cardamom pods, cloves and the cinnamon stick before someone eats them. Give it one last stir and then serve with rice. 

The rice milk will cause the sauce to thicken up really nicely, however during simmering it may thicken up a bit too much so feel free to add some water, enough to make it not stick to the bottom. Maybe half a cup at a time. Don't worry if it gets too runny. Any excess water will simmer off in no time. 

1 comment:

  1. Wow, I think I could handle this dish (nuts and all). It looks devine and sounds straightforward to make.
    Thanks for another winning recipe. :)