This curry recipe is so unbelievable perfect for this time of year that it would be selfish of me not to share it with you. The coconut sauce spiced with turmeric, cumin, coriander, fennel, cloves and cinnamon is light-bodied, vibrant and nourishing. Swimming in the curry-spiced broth is a medley of tofu, cauliflower, green beans, kale and fresh juicy pineapple. Deeply toasted cashews nuts are stirred through at the end – the result, a beautiful wintertime warmer.
For the curry powder:
3 dried red chillies
1 tbsp coriander seeds
1 tbsp fennel seeds
½ tsp whole cloves
1 tbsp ground cumin
1 tbsp turmeric
½ tsp ground cardamom
½ tsp ground cinnamon
Makes about 1/3 cup of curry powder
In a small dry frypan, gently toast the whole spices until intensely fragrant – about 2 minutes. Transfer toasted spices into a spice grinder – or use a mortar and pestle – and grind until you have a fine powder. Place the mix in a small bowl and add in the turmeric and ground spices. Set aside until ready to use.
1 cup coconut milk
1 – 2 tablespoons curry powder
1/2 red onion, sliced
1 medium garlic clove, roughly chopped
1/3 cup water
1 cup firm tofu, cut into small cubes
1 cup green beans, slice in half on the diagonal
1 cup cauliflower, cut into florets
1/3 cup cashews, lightly toasted
½ cup kale, roughly chopped
½ cup fresh pineapple, cut into small cubes
Cucumber, sliced into thin ribbons
In a saucepan over medium-high heat, bring ¾ of the coconut milk to a gentle simmer. Add the curry powder and whisk to make sure you get rid of any lumps and bumps. Add the sliced red onion and garlic and cook for a minute.
Whisk in the remaining coconut milk and the water. Allow to simmer for a minute. Add the tofu cubes. Allow to cook for a couple of minutes, or until the liquid has reduced a little. Add the green beans, kale, pineapple and cauliflower. Stir gently, cover and let simmer for a minute, or until the cauliflower and beans soften a little bit. Remove the pan from the heat and stir in the toasted cashews. Adjust the seasoning to taste. Serve with a mound of fresh ribbons of cucumber and a dollop of thick Greek yoghurt if desired.