Cashew & cauli curry recipe

Ingredients

• 2¾ oz (80 g) cashew nuts
• 2 tbsp vegetable oil
• 7 oz (200 g) frozen onions, or 3 fresh onions, sliced
• 1–2 tsp garlic paste, from a jar
• 4 tbsp madras or korma curry paste (not sauce)
• 1 lb 5 oz (600 g) frozen cauliflower, cut into similar-sized pieces
• 400 ml can full-fat coconut milk
• salt
• 1¾ oz (50 g) raisins or sultanas
• 7 oz (200 g) frozen spinach, defrosted
• 3 tsp nigella seeds (onion seeds)
• 4–8 tbsp Greek yogurt
• wraps, to serve

1. Tip the cashews into a dry frying pan and set it over a medium heat, stirring, until the nuts are toasted. Tip them out into a small bowl and set aside.
2. Heat the oil over a medium heat in a large pan and fry the onions and garlic until softened.
3. Add the curry paste and fry for 2 minutes, stirring, then add the cauliflower and fry, stirring, for 1 more minute.
4. Now pour in the coconut milk and bring up to the bubble for a minute. Add a good pinch of salt.
5. Reduce the heat, add the raisins or sultanas, then simmer for 10–12 minutes, or until the cauli is tender and the sauce has thickened a little.
6. Stir in the spinach to wilt. Top with the toasted cashew nuts and the nigella seeds. Serve with yogurt and wraps (rice or potatoes are also good).