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Elly Pear's cauliflower, cashew & tamarind curry
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1 cauliflower (approx 750g), with leaves
2 tbsp sunflower oil or ghee
½-1 tsp chilli powder
2 tsp cumin seeds
2 tsp ground coriander
2 tsp ground turmeric
1 tsp ground black pepper
28g pack coriander, leaves and stems separated, roughly chopped
2 tbsp tamarind paste, mixed with 400ml boiling water
1 tsp sea salt flakes
125g unsalted, unroasted cashew nuts, roughly chopped
1 tbsp cornflour, mixed with 1 tbsp water
1. Remove any very large or tough leaves from the outside of the cauliflower, but retain as much as possible. Tear the leaves off, divide the florets and chop into bitesize pieces (all but the very toughest part of the stalk – the base and core).
2. Heat the oil or ghee over a medium heat in a large sauté pan or casserole dish. Add all the spices, stir and cook for 2 minutes. Add the cauliflower and the finely chopped coriander stalks and toss well.
3. Add the tamarind and water mixture, the salt and cashews. Stir well and bring to a gentle simmer, then mix in the cornflour mixture. Simmer
for 20 minutes covered, or until the cauliflower is tender and the sauce has thickened, adding a splash more water to loosen the sauce if preferred.
4. Scatter with the reserved coriander leaves, then serve with cooked brown rice, kachumber salad and garlic yogurt on the side.
This recipe was first published in August 2019.