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Recipe: Spinach, Mushroom and Cashew Curry with Coconut Cauliflower Rice

Recipe: Spinach, Mushroom and Cashew Curry with Coconut Cauliflower Rice
16/01/2020 Jordan
In Recipes
cashew curry

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.

Ingredients

Sauce
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
Cauliflower Rice
20g raisins 15g desiccated coconut
30g flaked almonds 400g cauliflower
10g Fresh coriander finely chopped Juice and zest of lime
20ml sesame oil
Vegetables
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

Method

  1. Preheat the oven to 180°C.
  2. Chop the cauliflower into small florets and place in a food processor and pulse until it resembles rice.
  3. Spread out thinly on a lined baking sheet and roast for 10-15 minutes checking it regularly.
  4. Soak the raisins for the cauliflower rice in warm water whilst preparing the rest of your ingredients.
  5. 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.
  6. Place all the sauce ingredients into a high-speed blender or food processor and process until smooth.
  7. 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.
  8. Gently toast the desiccated coconut in a dry frying pan until golden brown, keep stirring to avoid it burning then set aside.
  9. Toast the almond flakes in the same dry frying pan until golden brown, keep stirring to avoid it burning then set aside.
  10. Remove the roasted cauliflower from the oven and place into a bowl.
  11. Drain the raisins and add to the cauliflower along with the chopped coriander, coconut and almonds, reserving a few for garnish.
  12. 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.
  13. 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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