This light and fresh curry with a creamy sauce makes a fantastically quick meal for a meat-free Monday.
I LOVE my rice cooker for doing half of the work for me, so my first task with this dish would be to get that baby going with 21/2 cups of brown rice so that I have something to serve this curry over! I always cook more rice than I need. What could be nicer than having enough rice in the refrigerator to prepare a quick Egg Fried Rice dish for the family, assemble yourself a nourishing, spa-like rice bowl for lunch, or just to snaffle down with the left over curry when in a hurry!
On the table in just 20 minutes the just cooked vegetables are full of fibre and maintain much of their nutrition. The cauliflower at the centre of this dish is part of the brassica family of vegetables renewed for helping to prevent colon cancer.
- 1/2 cup cashew nut pieces
- 1 small cauliflower broken into florets
- 3 large carrots sliced
- 1 cup frozen peas
- 1 small onion diced
- 1 red pepper seeded and minced
- 2 cloves garlic minced
- 1/4 inch fresh ginger minced
- 1tsp garam masala
- 1tsp ground turmeric
- 1tsp ground cumin
- 1tsp ground coriander
- 1 cup fresh cilantro chopped
- 1tbsp coconut oil
- 400ml coconut milk
- Heat the coconut oil in a large skillet on a medium heat.
- Add the minced ginger,chilli and garlic, the diced onion and all of the ground spices.
- Cook for 3 minutes turning the heat down if the garlic starts to burn.
- Toss in the cauliflower florets and carrots.
- Add a 1/4 cup of water so that the vegetables steam to cook for 7 minutes.
- Meanwhile warm a small frying pan and toast the cashew nut pieces for 5 minutes.
- When the vegetables begin to soften add the coconut milk and simmer for 5 minutes.
- Add the frozen peas and heat through.
- Serve over cooked rice and top with cashew nuts and chopped cilantro.
- Vegetables should be served al dente in the creamy coconut sauce to preserve their nutritional value.
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