Cashew Curry with Coconut Cauliflower Rice
A quick and easy blended curry sauce which is rich in flavour and reminiscent of the traditional butter dishes found in many Indian restaurants. The cauliflower rice is a great no grain alternative which is low in fat and carbohydrates and full of detoxifying goodness.
Serves 4 people.
|400ml can coconut milk||70g fresh vine-ripe cherry tomatoes|
|50g sundried tomatoes drained||15g spring onions white part only|
|5g fresh ginger||1 large garlic clove peeled|
|1 medjool date pit removed||1 tbsp lemon juice|
|2 tsp garam masala||1 tsp paprika|
|1 tsp ground coriander||1 tsp ground cumin|
|1 tsp ground turmeric||1/4 tsp salt|
|1/4 tsp cayenne pepper||1/4 tsp ground black pepper|
|20g raisins||15g desiccated coconut|
|30g flaked almonds||400g cauliflower|
|10g Fresh coriander finely chopped||Juice and zest of lime|
|20ml sesame oil|
|1 tbsp coconut oil||400g chestnut mushrooms|
|200g fresh spinach roughly shredded||100g cashews soaked for 30 mins in warm water and large pinch of salt|
- Preheat the oven to 180°C.
- Chop the cauliflower into small florets and place in a food processor and pulse until it resembles rice.
- Spread out thinly on a lined baking sheet and roast for 10-15 minutes checking it regularly.
- Soak the raisins for the cauliflower rice in warm water whilst preparing the rest of your ingredients.
- Chop the mushrooms into bite size pieces. Melt the coconut oil in a saucepan over a medium heat. Add the mushrooms and stir-fry for a couple of minutes while you make the sauce.
- Place all the sauce ingredients into a high-speed blender or food processor and process until smooth.
- Drain and add the soaked cashews to the mushrooms along with the spinach and then pour over the sauce and heat through whilst finishing the cauliflower rice.
- Gently toast the desiccated coconut in a dry frying pan until golden brown, keep stirring to avoid it burning then set aside.
- Toast the almond flakes in the same dry frying pan until golden brown, keep stirring to avoid it burning then set aside.
- Remove the roasted cauliflower from the oven and place into a bowl.
- Drain the raisins and add to the cauliflower along with the chopped coriander, coconut and almonds, reserving a few for garnish.
- Whisk the juice and zest of the lime with the oil, keeping some back to zest the garnish, and add to the cauliflower and mix well.
- To serve using a ring mould, fill and press the cauliflower rice into the ring, remove the ring carefully and spoon the curry along-side and garnish with almond flakes and lime zest.
Notes: This dish can also be prepared raw to reap the benefits of digestive enzymes found in raw food which are often destroyed during cooking.
Allergens: Nuts (cashews and almonds).
Recipe provided by: Joanna Keyes (CNM Natural Chef graduate).
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