This curry recipe isn’t about being hot, it’s made mild and creamy by the cashew nuts and almonds milk. Due to allergies In my recipe I changed the cashew nuts to chickpea and normal soy milk.
1 cauliflower broken into florets
300g/10 ½oz fine green beans, trimmed
4 large potatoes, peeled and cut into bite sized pieces
1tbsp olive oil or sunflower spread 1 onion, finely chopped
1 red chilli, halved and deseeded
5cm/1 ¾ in piece of fresh ginger, peeled and roughly chopped
2 garlic cloves, roughly chopped
1 tsp garam masala
2 tsp ground fenugreek
Seeds from 4 cardamom pods, crushed
A pinch of curry leaf crushed between the fingers
1 tbsp tomato purée/paste
6 tomatoes, whizzed in the food processor
150g/5oz 1 ½ cups cashew nuts, ground
1 tbsp maple syrup
200ml 7fl oz scant 1 cup almond milk or soy milk
1 cinnamon stick
A few coriander/ cilantro leaves, to garnish
Sea salt and freshly ground black pepper
Boil rice, to serve
1. Steam the cauliflower and beans until just tender and leave to one side. Put the potatoes in a pan of salted water and bring to the boil, then turn the heat down and simmer for about 15 minuets, or until fork tender. Drain well and leave to one side.
2. Heat the oil in a large, heavy-based pan. Add the onion, season with salt and pepper and cook for 2-3 minuets until softened. Stir in the chilli, ginger and garlic and cook for a few minutes more. Stir in the garam masala, fenugreek, cardamom seeds and curry leaves and cook for a further few seconds. Add tomato purée/paste and tomatoes and to to coat. Bring to the boil, then add cashew nuts and maple syrup and simmer gently for 10-15 minuets, topping up with hot water from the kettle if needed. Pour the mixture into a food processor and blitz until smooth, then pour in the almond or soy milk and whiz again. Pour it all back into the pan and simmer gently until hot, adjusting the seasoning to taste.
3. Add the potatoes, greens beans and cauliflower and give it a stir so it all coated. Continue simmering gently to warm the vegetables through, topping up with hot water from the kettle if needed. Transfer to shallow bowls, garnish with coriander/cilantro leaves and serve with rice.