Cauliflower and Cashew Curry
Cauliflower and Cashew Curry

Cauliflower and Cashew Curry

September 28, 2016

The combination of vegetables in this curry can be varied according to season and taste. Serve with brown rice or Indian bread. For people with a food allergy or intolerance be sure to check the label on each ingredient carefully for any relevant allergen declaration or allergens in the full ingredients list.

  • Yields: 4 Serves



2 onions, sliced

2 tsp ground coriander

2 tsp turmeric

1 tsp medium hot curry powder

freshly ground pepper to taste

2 tsp chopped fresh ginger

2 cloves garlic, crushed

2 medium potatoes, peeled and cut in cubes

1 medium carrot, peeled and sliced

1/2 green capsicum, sliced

1/2 small cauliflower, broken into florets

1 ¼ cups vegetable stock (or water)

3 tbsp roasted cashew nuts

1/2 cup natural yoghurt

2 tbsp fresh coriander, chopped

Health Tip:

Grate fresh ginger with skin on for speed, flavour and fibre.


1Heat NUTTELEX in a large frypan. Add onions and cook over moderate heat until soft but not brown.

2Add spices, ginger and garlic and cook for 1–2 minutes, stirring well.

3Mix through vegetables, add stock or water. Cover and simmer for 15–20 minutes or until vegetables are tender.

4Stir in cashew nuts and yoghurt. Do not boil.

5Garnish with chopped fresh coriander and serve.