CAULIFLOWER and CASHEW CURRY
Cook Ahead by Justine Schofield

This curry is inspired by the ever-so-popular butter chicken. Instead of chicken, I use cauliflower, as it’s a great alternative to meat and, besides, cauliflower in its own right is super delicious. It’s a nice recipe to make ahead, and it freezes and reheats really well; simply thaw for a flavoursome and fast mid-week dinner.

Serves 4-6

INGREDIENTS

4 garlic cloves, finely chopped
2 tablespoons grated ginger
2 tablespoons ground cumin
2 tablespoons ground coriander
salt flakes
250 g (1 cup) Greek yoghurt
2 heads of cauliflower (about 1.5 kg), cut into florets
100 g ghee (or butter)
2 onions, finely sliced
3 cardamom pods, bruised
1 cinnamon stick
2 teaspoons kashmiri chilli powder (or use a half/half mix of cayenne pepper and smoked paprika)
2 x 400 g cans crushed tomatoes
1 teaspoon garam masala
140 g raw cashews, toasted
200 ml thickened cream
4 coriander sprigs, chopped

TO SERVE

steamed basmati rice

RECIPE

Preheat the oven to 210°C fan-forced. Line a baking tray with baking paper.

Combine the garlic, ginger, 1 teaspoon each of the ground cumin and ground coriander, a good pinch of salt and the yoghurt in a large bowl. Add the cauliflower florets and turn to completely coat in the spiced yoghurt. Arrange the cauliflower in a single layer on the tray and roast for 30 minutes or until a slightly charred crust forms.

Meanwhile, melt the ghee in a saut. pan over medium heat and add the onion, cardamom and cinnamon and cook for 1–2 minutes or until fragrant and the onion has softened a little. Now add the chilli powder and the remaining ground cumin and ground coriander and cook for 1 minute. Tip in the tomatoes, half-fill one can with water and add that too. Cover with the lid, reduce the heat to low and simmer for 20 minutes or until the curry is thick and rich.

Mix the garam masala into the curry and bring to a gentle boil. Add the cauliflower and three-quarters of the cashews and cook for 5 minutes. Add the cream and simmer for 2–3 minutes or until the curry has thickened. Fold through the coriander.