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Cauliflower, Cashew, Carrot Curry

Cauliflower, cashew and carrot curry

A tasty vegetarian curry that’s easily prepared in the blink of an eye! We really like this mild Japanese curry with just a hint of anise in this dish, but actually, any good curry would do the trick.


  • 1 medium cauliflower
  • 5 garlic cloves
  • 2 Tbsp ginger, chopped
  • 1 hot, green chili
  • 3 Tbsp Japanese curry, ground OR 2 Tbsp curry powder
  • 4 Tbsp coconut oil
  • 3 medium onions, chopped
  • 2 Tbsp tomato paste OR 1 fresh tomato, chopped
  • Salt, to taste
  • 1 lb small carrots
  • ½ cup raisins
  • 2 cups coconut milk
  • 1 cup roasted cashews


  1. 1

    Shred the cauliflower into bite-size clusters.

  2. 2

    Place garlic, ginger, chili, ground curry and ¼ cup water in a blender and reduce to a paste.

  3. 3

    Heat a large casserole on medium. Sauté the onions lightly in oil for 2 to 3 minutes without browning.

  4. 4

    Incorporate the curry paste and sauté for 1 to 2 minutes. Add the tomato paste. Mix well and steam for 1 minute.

  5. 5

    Add the cauliflower and mix well, covering each cluster with the spice paste.

  6. 6

    Incorporate the carrots and raisins. Add coconut milk, mix and bring to a boil.

  7. 7

    Reduce the heat, cover and let simmer for at least fifteen minutes, until the vegetables are crispy or soft according to your taste.

  8. 8

    Incorporate the cashews and serve.