Ingredients

  • 1 small onion, quartered
  • 50 g cashew nuts
  • 40 g unblanched almonds
  • 150 g natural yogurt
  • 200 ml whole milk
  • 4 tbsp double cream
  • 50 g coconut cream
  • 1 good pinch of saffron strands
  • 1 tsp caster sugar
  • seeds from 1 tsp cardamom 
pods, crushed
  • ½ tsp ground cinnamon
  • 1 tsp garam masala
  • 250 g cauliflower florets
  • 1 red pepper, deseeded and 
cut into 2.5cm pieces
  • 1 carrot, halved lengthways 
and cut into 1cm half moons
  • 100 g oyster or chestnut mushrooms, quartered
  • 75 g fine beans, cut in three
  • 75 g frozen peas
  • 2 tbsp vegetable oil
  • 1 ½ tsp cumin seeds
  • 3 green chillies, pierced 
with the tip of a knife
  • 25 g peeled root ginger, grated
  • 3 fat cloves garlic, grated
  • 8 dried apricots, quartered

Method

  1. 1

    Put the onion in a pan of boiling water and simmer for about 12 minutes, 
or until soft. Drain and set aside.

  2. 2

    Soak 40g of the cashews and all of the almonds in boiled water for 10 minutes. Drain and slip off the almond skins. In a food processor, whiz the onion, nuts, yogurt, milk, cream, coconut cream, saffron, sugar, crushed cardamom, cinnamon and garam masala to a paste with a little water.

  3. 3

    Put the cauliflower, pepper, carrot, mushrooms and beans in a large pan; add about 250ml water to come a quarter of the way up. Season, bring to the boil, cover and simmer for 4 minutes. Add the peas, cook for 30 seconds; tip everything into a bowl.

  4. 4

    Give the pan a wipe and return to the heat. Add the oil and, once hot, the remaining cashews; cook until golden. Remove with a slotted spoon and add to the vegetables. Add the cumin seeds to the pan. Once they darken, lower the heat and add the chillies, ginger and garlic. Cook gently for 1-2 minutes, scraping the pan if it starts to stick – add a splash of water if you think it might burn. Pour in the nut paste and bring to the boil. Cook for 5-6 minutes, uncovered, stirring often.

  5. 5

    Add the vegetables and cashews, removing them from the liquid with 
a slotted spoon. Add the apricots and 50ml of the vegetable cooking liquid to create a creamy curry. Heat and adjust the seasoning and sweetness to taste. Remove the whole chillies.

     

    Cook's tip: you can use any veg you like, though the pepper adds a lovely flavour.

Nutritional Details

Each serving provides
  • Energy 1947kj 465kcal 23%
  • Fat 33.6g 48%
  • Saturates 13.6g 68%
  • Sugars 18.7g 21%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 540kj/129kcal

Each serving provides

26.1g carbohydrate 9.5g fibre 14.3g protein

 
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