The other day I was looking for dinner inspiration in the fridge and I saw that we still had quite a lot of the cashew cream that I had made to go with refried bean quesadillas the other day. I figured I’d try to use it up in a recipe and was in the mood for a vegetable curry, so I decided to use the cashew cream as the base for a korma-esque potato and cauliflower curry.
This is a really tasty curry that’s rich and creamy due to the use of the cashew cream. The fact that it’s a vegetarian curry comprised of hearty chunks of potato, cauliflower florets and little sweet petit pois means that it’s not a heavy curry, as it would potentially be if it were made with meat in it. Really, you can make this curry with whatever vegetables you have on hand in your fridge, but I’d always tend towards using potatoes as your base vegetable because they are brilliant at absorbing the flavours of spices.
If you don’t fancy making the cashew cream to use in the potato and cauliflower curry, I’d advise using a tin of coconut milk instead. Equally, if you love cream and you’re not bothered about your cholesterol levels then you could be a devil and use single cream!
I often think that vegetable curries, particularly ones that are potato based, don’t really need rice to accompany them, but they are very nice to eat scooped up with some soft naan bread or crisp, crunchy poppadums. This makes quite a generous amount of curry so I took the leftovers in to work for lunch with some peshwari naan bread and all of my colleagues commented on how delicious it smelled. I’ll definitely be making this little gem of a curry again.
4 large potatoes (cut into equal-sized pieces)
2 onions (diced)
1/2 a cauliflower (cut into small florets)
A large (thumb-sized) piece of fresh ginger (minced)
3 cloves of garlic (minced)
1 tbsp coconut oil
1 tin of chopped tomatoes
200g petit pois
200ml of non-dairy cream or cashew cream
1 tbsp turmeric
1 tbsp garam masala
1/2 tsp salt
Put the pieces of potato into a large pan of salted boiling water and boil. When the potato is almost cooked add the cauliflower.
Once the potato and cauliflower are soft, drain and leave to one side.
In a frying pan melt the coconut oil and add the onion. Fry until soft.
Add the garlic, ginger and spices and fry for 3 mins.
Add the potato, cauliflower and petit pois and coat in the spice mixture before adding the chopped tomatoes and non-dairy cream/cashew cream. Stir well and simmer for 15 mins.
Taste and check for seasoning, adding more salt if necessary. Serve with naan breads or poppadums and fresh coriander.