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Spinach, Mushroom and 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.
Servings: 4 people



  • 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

Cauliflower rice

  • 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.


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)