Cauliflower, cashew and black kale coconut curry
Packed with protein but with a creamy coconut sauce to make this feel naughty, this is a satisfying dish for an autumn or winter evening, or a post run recovery meal. If you’re trying to lose weight, forgo the rice and have it as a soup. If you’re training for something, eat with brown Basmati rice or, even better, quinoa which packs a more powerful protein punch.
Haven’t got all the vegetables you need? Mix and match with what you have in your fridge.
4cm ginger, peeled and chopped
4 garlic cloves
1 fresh green chilli, roughly chopped, seeds removed if you prefer less heat
Rice bran oil (which has a higher burn point)
2 large red onions, chopped
1 tbsp of tomato puree
1 1/2 tsp of ground coriander
1 1/2 tsp ground cumin
1/2 tsp chilli powder
1 cauliflower broken into florets
400ml coconut milk
100g cashew nuts
Two handfuls of black kale, roughly chopped
1/2 tsp garam masala
Fresh coriander, roughly chopped
Place the ginger, garlic and chilli into a food processor with the salt and whizz up. Add a little oil to help it become a paste. Place to one side.
Fry the onions until just turning brown, add the paste and fry for 3 minutes. Next add the tomato puree, all the spices except garam masala and stir to mix.
Add the cauliflower and coat with spices, add the coconut milk and bring to the boil. Turn to simmer, put a lid on and leave to cook.
Meanwhile, heat 1 tbsp of oil in a pan and fly the cashews until golden.
Finally add to the cauliflower along with kale. Sweat down and then add the garam masala. Adjust seasoning and add the coriander and a big squeeze of fresh lemon before serving. You may add water to thin the sauce out.
Adapted from Made in India, by Meera Sodha, Penguin