Cauliflower, Cashew and Coconut Curry | FOOD MATTERS®

Ingredients

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons yellow mustard seeds
• 1 teaspoon ground turmeric
• ½ teaspoon garam masala
• ½ teaspoon fennel seeds, crushed
• 6 curry leaves, finely chopped
• pinch of cinnamon
• ½ teaspoon pink salt
• pinch of black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 1 small piece ginger
• 2 small red chilies, finely chopped
• 1 x 400 ml can coconut milk
• 1 cup chicken-style stock (I use Massel)
• 1 large cauliflower, cut into small florets
• 1 cup raw cashews
• ½ cup sultanas, soaked in boiling water for 10 minutes until plump
• ½ cup coconut flakes, toasted
• steamed rice, dried chili flakes, and fresh coriander, to serve