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.
Spinach, Mushroom and Cashew Curry with Coconut Cauliflower Rice
- 400 ml can coconut milk
- 70 grams fresh vine-ripe cherry tomatoes
- 50 grams sundried tomatoes drained
- 15 grams spring onions white part only
- 5 grams 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
- 1 tbsp coconut oil
- 400 grams chestnut mushrooms
- 200 grams fresh spinach roughly shredded
- 100 grams cashews soaked for 30 mins in warm water and large pinch of salt
- 20 grams raisins
- 15 grams desiccated coconut
- 30 grams flaked almonds
- 400 grams cauliflower
- 10 grams Fresh coriander finely chopped
- juice and zest of lime
- 20 ml sesame oil
- 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 all regularly.
- Soak the raisins for the cauliflower rice in warm water whilst preparing the other elements.
- 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, reserving some zest for 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.