Cauliflower cashew korma, cashews roasted and creamed, chickpea, turnip and brown rice

Cook time: 50 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Cauliflower
Couple
Half
Family
1
Carrots
Couple
2
Family
3
Onion
Couple
1
Family
2
Garlic
Couple
5 cloves
Family
8 cloves
Ginger*
Couple
Half
Family
Half
Brown rice
Couple
1 packet
Family
1 packet
Turnips
Couple
All
Family
All
Tomatoes
Couple
1 tin
Family
2 tins
Chickpeas
Couple
1 tin
Family
2 tins
Cashew cream
Couple
1 pottle
Family
1 pottle
Korma spice
Couple
1 packet
Family
1 packet
Roast cashews
Couple
1 packet
Family
1 packet

We’ve had a variation of this dish on our menu for four years. It’s wonderfully rich and packed with protein.

* Ginger is a shared ingredient use half for this dish.

Instructions

1

Remove any outer leaves from the cauliflower, then cut into bite-sized florets.

Peel and dice the carrot.

Cut the turnip into wedges.

Bring a medium pot of salted water to the boil.

2

Peel and dice the onion.

Mince the garlic and ginger.

3

In a medium pot, heat a drizzle of oil over medium-hot heat. Add the onion and cook for 2 minutes before adding the garlic and ginger, then cook for a further 2 minutes. Add the spice mix and a good pinch of salt.

4

Add the brown rice to the boiling water, cook for about 20 minutes, until tender. Once cooked, strain and set aside.

5

Add the tinned tomatoes, cauliflower, carrots, turnip and strained chickpeas to the curry. Cook for 10 minutes, adding water if its looking dry.

 

5

Add the cashew cream to the curry, stir through, then reduce the heat to a low simmer. Taste and add salt, as needed.

6

Divide the rice between the bowls and top with korma. Garnish with roasted cashews.



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