Cauliflower, chickpea and cashew curry

| Prep time: 15 minutes | Cook time: 20 minutes | Total cook time: 35 minutes|

This is a delicious curry with lots of different textures. I rarely make the exact same dish twice and this curry is very flexible and could be made with whatever vegetables you happen to have at home. Also if you like it hotter simply add more chili to the curry paste. The paste can be made ahead and kept in the fridge in an airtight jar for a week or frozen for up to 1 month. After making the paste this is a really straightforward dish so could be a mid-week meal with a little preparation. 

Serves 4

Ingredients
For the curry paste:
6 cloves of garlic
50g piece of root ginger
1 red chilli 
2 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
half a bunch of fresh coriander
1 tablespoon of vegetable oil

For the sauce:
2 tablespoons of coconut oil
1 onion, chopped
1 courgette, chopped
1 cauliflower, split into stalks
1 tin of chickpeas
1 tin of coconut milk
40ml of boiling water
2 tsp of garam masala
100g of frozen peas
50g of cashew nuts, toasted on a dry frying pan until golden
remaining fresh coriander
half a lemon
Season to taste


Method:
1) Blend the curry paste ingredients in a food processor (I like to use a coffee bean blender for a very smooth paste).

2) Heat the coconut oil in a large pan and then add the onion and courgette. Let them fry until they start to colour, around 4 minutes.

3) Add the curry paste to the pan and stir for 1 minute.

4) Add the cauliflower and drained tin of chickpeas. Stir until everything is nicely coated in the curry paste.

5) Add the coconut milk and boiling water. Stir well and bring to the boil. Then cover to allow the vegetables to cook for around 5 minutes.

6) When the cauliflower has cooked add the garam masala, frozen peas, season and stir well. Leave to cook for a further 5 minutes.

7) Add the remaining chopped fresh coriander.

8) Squeeze in the juice of half a lemon and stir.

9) Finally, add the toasted cashew nuts. Stir well and serve with brown rice, roti bread, and natural yogurt.

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