Cauliflower cashew korma, cashews roasted and creamed, chickpea, turnip and basmati 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
Basmati 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 rice to the boiling water, cook for about 15-20 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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Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

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