Sometimes only a curry will do and this is one of my favourites. This is a gorgeous curry that has layers of flavour; roasting the cauliflower and butternut squash beforehand adds an extra dimension, and really enhances the flavour of the spices (the roasted cauliflower is delicious on its own!). The spicy cashews add an additional crunch and compliment the dish perfectly. It may take a while to make, but this dish is well worth the effort.
Serves 4
Ingredients
For the roasted cauliflower
1 whole cauliflower, stalk removed and chopped into florets
1 tablespoon of coconut oil
1 teaspoon of cumin seeds
1 teaspoon of paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of celery salt
1 teaspoon of garam masala
For the roasted butternut squash
600g butternut squash, peeled and cut into 2cm cubes
1 tablespoon of coconut oil
1 teaspoon of chilli powder
1 teaspoon of ground coriander
1/2 teaspoon of ground cinnamon
For the curry
1 large onion, peeled and diced
1 tablespoon of ghee (or coconut oil)
3 garlic cloves, crushed
2 teaspoons of fresh, grated ginger
1/2 teaspoon of ground turmeric
1 fresh green chilli, halved
1 teaspoon of ground coriander
1 teaspoon of cayenne pepper
1 teaspoon of sea salt
250ml of stock (vegetable or chicken)
400ml of coconut milk
1 tin of chickpeas, drained
For the spiced cashews
50g cashew nuts (natural)
1 teaspoon of vegetable oil
1/2 teaspoon of chilli powder
1 teaspoon of garam masala
1/2 teaspoon of sea salt
Large handful of fresh coriander, roughly chopped
Directions
Preheat the oven to 200 degrees C.
Place a tablespoon of coconut oil into each of two large baking trays and place in the oven for 3 minutes to melt the oil.
Remove from the oven.
Place the cauliflower, cumin seeds, paprika, garlic powder, celery salt and garam masala into one of the trays.
Place the butternut squash cubes, chilli powder, ground coriander and cinnamon into the other tray.
Give the contents of both trays a good mix to ensure that the veggies are well coated in the spices.
Place the trays into the oven for 25 minutes.
Meanwhile, heat 1 tablespoon of ghee in a large, heavy based pan.
Add the chopped onion and fry gently over a low heat for 10-15 minutes, until the onion is softened and golden.
Add the crushed garlic, grated ginger, turmeric, ground coriander, cayenne pepper, green chilli and salt. Increase the heat slightly, and fry for 3-4 minutes.
Add the stock and drained chickpeas and simmer for 5 minutes, then add the coconut milk and simmer for 2 minutes more.
Remove the roasted cauliflower and butternut squash from the oven and transfer the veggies (along with any spices from the trays) into the curry. Mix gently and simmer for another 5 minutes.
Remove from the heat and allow to stand for 5 minutes.
Place the cashews, oil, chilli powder, garam masala and salt into a bowl, and mix well to ensure that the cashews are evenly coated with their and spice mix.
Tip the cashews onto a baking tray and place in the oven for 5-8 minutes (check after 5 minutes and remove if done).
Remove and set aside.
Scatter the cashews and chopped coriander over the curry. Serve with rice and naan breads