One-Pan Cauliflower Curry With Coriander Cashew Pesto
Nourishing, hearty and satisfying, plus a doddle to prepare — this one-pan wonder has a lot going for it. Although it takes an hour to cook, it takes minimal effort to prepare. The coriander cashew pesto is optional but highly recommended as it adds richness, creaminess and a hint of spice, elevating this curry to the next level.
- Prep time
- 21 min
- Cook time
- 1 hr 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium white onion
- 2 cloves garlic
- 1 thumb-sized piece ginger
- 2 tablespoons tomato purée
- 0.5 teaspoon dried red chilli flakes
- 1 tablespoon medium curry powder
- 0.5 teaspoon ground turmeric
- 1 head cauliflower
- 9 oz brown rice
- 8.5 oz canned chickpeas
- 1 x 14 oz tin chopped tomatoes
- 1 x 14 fl oz tin light coconut milk
- 8 oz baby leaf spinach
- drizzle of olive oil
- pinch of sea salt & black pepper
Instructions
- 1
Preheat oven to 180°C / 160°C fan / 350°F.
- 2
Place a large heavy-bottomed casserole dish over medium–high heat. Add the olive oil and, once hot and shimmering, add the onion, garlic and ginger, plus a sprinkle of salt. Cook, stirring often, for 4–5 minutes until softened and translucent.
- 3
Add the tomato purée, dried red chilli flakes, curry powder and turmeric; stir to coat and cook for 1 minute.
- 4
Add the cauliflower, rice and chickpeas and stir to coat. Then add the chopped tomatoes and coconut milk. Fill 1 of the tins with water (400ml / 14 fl oz) and pour into the pan
- 5
Cover the dish with a lid and bake in the oven for 55–60 minutes. The timing will depend on your oven and the rice that you’re using, so check after 45 minutes.
- 6
While the rice is cooking, arrange the cashews on a baking tray and place into the oven for 10–12 minutes until golden and fragrant. Remove and leave to cool slightly before tipping into a blender or NutriBullet with all of the other pesto ingredients. Blitz until smooth and creamy. This is quite a thick pesto, so you may need to occasionally stop the blender to scrape the pesto off the sides to ensure that it fully blends.
- 7
Once the curry is cooked, remove from the oven and stir through the chopped spinach. Serve with the creamy coriander pesto.