This delightful curry is a fusion of Thai and Indian. It’s a perfect light and meatless meal.
1 medium head cauliflower, cut into florets
2-3 tsp. sea salt flakes or kosher salt
2 bay leaves
1 tbs. cold-pressed coconut oil
2 scallions, thinly sliced
2 tsp. finely copped fresh ginger
3 cardamom pods, crushed
1 tsp. cumin seeds
1 tbs. finely chopped coriander stems
1/4 cup Thai red curry paste
14 oz. tin coconut milk
2/3 cup cashews
1 lime, halved
small handful coriander leaves
naan or flatbreads, to serve
Put a saucepan of water on to boil and tip in the cauliflower. Once boiling, add 2 tsp. salt and the bay leaves. Cook for 4-5 minutes, or until just barley cooked. Drain.
Heat the oil in a wok or skillet that has a lid. Add the scallions, ginger, cardamom, cumin and coriander stalks. Stir over a medium heat for a minute or two, then add the curry paste and coconut milk. Add the cauliflower and check the sauce for seasoning. Cover and simmer for 10 minutes. Remove the cardamom pods.
Meanwhile in a small dry frying pan, toast the cashews until they have colored. Stir half into the cauliflower and set the other half aside.
Transfer the cauliflower to a 2 serving bowls and top with the reserved cashews, coriander leaves and a sprinkle of lime juice. Serve with warm naan or flatbread.