Cauliflower & Mung Dal Curry with Toasted Cashews

Ingredients

• 2 tbsp extra virgin olive oil
• 2 onions, finely chopped
• 3 garlic cloves, finely chopped
• 20g fresh ginger, peeled and finely grated
• 2 tbsp medium curry powder
• 300g mung dal, rinsed and drained
• 900ml hot water, plus more as needed
• 1 medium cauliflower (about 600g trimmed), cut into small florets
• 1 × 400ml tin coconut cream, stirred to combine
• 60g cashew nuts, roughly chopped
• 150g baby spinach
• Salt, to taste

Method

1. Soften the onionsHeat the olive oil in a large saucepan over a medium heat. Add the onions and cook for 8 minutes, stirring, until softened. Add the garlic and ginger and cook for 1 minute. Stir in the curry powder for another minute, adding a splash of water if it starts to catch.
2. Cook the dalAdd the rinsed mung dal and 900ml hot water. Bring to the boil, then reduce to a gentle simmer. Part-cover and cook for about 35 minutes, stirring every few minutes, until the dal is nearly tender. Add a little hot water whenever it becomes too thick or starts to stick. If it still feels hard in the centre, cook longer before moving on.
3. Add the cauliflowerStir in the small cauliflower florets and coconut cream. Simmer gently, partly covered, for 15 to 18 minutes, stirring regularly, until the cauliflower is tender and the dal is soft. Loosen with hot water if needed; the finished curry should be thick but easy to spoon.
4. Toast the cashewsWhile the cauliflower cooks, put the chopped cashews in a dry frying pan over a medium-low heat. Toast for 3 to 4 minutes, stirring, until lightly golden, then tip onto a plate so they stop cooking.
5. Finish and serveFold the spinach into the curry and cook for 1 to 2 minutes until wilted. Taste before adding salt, as the curry powder already contains some. Ladle into four warm bowls and scatter over the toasted cashews.

Adjust the heat

For a milder pot, start with 1 tablespoon of curry powder. The coconut cream rounds out the spice without needing dairy. For a looser bowl, stir in hot water a little at a time after the spinach has wilted.

Save a second meal

Keep leftover cashews separate so they stay crisp. Cool the curry promptly and refrigerate in a covered container within two hours. Eat within two days, reheating until steaming hot throughout and adding water as the dal thickens. Freeze cooled portions for up to two months; defrost in the fridge before reheating. The cauliflower will be softer after freezing.