Everyone needs a go-to Indian inspired curry recipe for their repertoire. This Butter Cauliflower is an excellent crowd-pleaser and surefire new family favourite.It’s a mild curry that also freezes well in case you have any leftovers or make extra to save for a rainy day.Best served over cooked rice or you could even use cauliflower rice or zoodles, if you prefer.
75graw cashewssoaked overnight in water to soften and drained
400gcan diced tomatoes
2Tmaple syrup
1Tgaram masala
¼tspcayenne pepper
1tspground cumin
1 ½tspsalt
1tspfresh grated ginger
2clovesgarlicminced
The bottom half of a bunch of corianderstems washed and finely chopped (save the leaves for garnish)
For the Curry:
2Tolive oilcoconut oil or vegan butter
1brown oniondiced
3clovesgarlicminced
½head cauliflowercut into bite sized florets
400gcan chickpeasdrained and rinsed.
To serve:
White ricebrown rice, quinoa or cauliflower rice
Pappadums or naan breads
Fresh coriander
Instructions
For the Sauce:
Place all ingredients in a high speed blender and blend for 2-3 minutes, or until completely smooth and creamy.
Set aside.
For the Curry:
Heat the oil or butter in a large pot.
Add onions and garlic and fry on a medium heat, stirring regularly, until lightly browned.
Add cauliflower, chickpeas and the butter sauce mix from the blender.
Stir to combine.
Bring curry to a boil, turn the heat down to low and simmer gently for 20-30 minutes uncovered until the cauliflower is very soft and the sauce has reduced into a thick and creamy texture.
Serve curry over rice, topped with fresh coriander and pappadums or naan bread.
Leftover curry is suitable to freeze and in fact tastes even better when eaten the next day, as most curries do!