Let me set the scene. It was one of those gloomy Thursday evenings when all I wanted was comfort in a bowl. something that felt like a hug, not just in taste but in spirit. I was flipping through Nigella Lawson’s At My Table and there it was: Cauliflower and Cashew Nut Curry. That name alone had me hooked. Something about cashews in a curry always makes me feel like I’m about to eat something regal. And cauliflower-when done right-absorbs flavors like a dream.
Nigella’s recipe is not just a curry-it’s a quietly luxurious, golden-hued dish that feels like a warm fireplace on a cold night. It’s also wonderfully vegetarian without making a big song and dance about it.The kind of food that satisfies everyone at the table.
More than anything, this curry is a celebration of texture. The softness of the cauliflower, the richness of coconut milk and the buttery crunch of toasted cashews. it’s all a symphony. And while it tastes like you’ve toiled for hours, it’s the sort of recipe that lets you sip wine lazily while it all comes together.
Nigella Cauliflower And Cashew Nut Curry Recipe
Ingredients Needed
Now, Nigella’s beauty is in her simplicity. Nothing too niche here. just pantry staples coming together in a surprisingly elegant way.
Here’s what I gathered before starting (I’ve added a few notes from my own kitchen adventures):
- 1 tablespoon vegetable oil (I used cold-pressed rapeseed oil. Any neutral oil works.)
- 1 onion, finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger (or 1-inch fresh ginger, grated. I went fresh for that zing)
- 2 garlic cloves, minced
- 1 cauliflower, broken into florets (try to cut them evenly so they cook at the same rate)
- 400ml coconut milk (Full-fat is non-negotiable if you want that silky texture)
- 100ml water
- 100g unsalted cashew nuts, toasted (I dry-roast mine in a pan till golden and fragrant)
- Salt, to taste
- Coriander (cilantro), chopped, to garnish (optional. but I’d argue it’s essential)
I should note: there’s something deeply satisfying about assembling these spices on a wooden chopping board, each little pile a different golden shade. it smells like a spice market and looks like a painting.
Equipment Needed
You don’t need fancy gadgets. Nigella doesn’t believe in unnecessary fuss and neither do I. Here’s all I used:
- A heavy-bottomed pan or Dutch oven. Something with a lid, because we’re going low and slow.
- A wooden spoon – There’s something romantic about stirring with one.
- A knife and chopping board. You’ll be doing a fair bit of slicing.
- A measuring jug – Especially for the coconut milk and water.
- A dry skillet – For toasting the cashews. You can technically do this in the main pan but I like giving them their own moment.
Instructions To Make Nigella Lawson’s Cauliflower And Cashew Nut Curry
I lit a candle. Played a bit of Norah Jones. And here’s how it unfolded, step by step.
- Toast the cashews first. Medium heat in a dry skillet, tossing occasionally. They go from pale to golden in a flash. don’t walk away. Once fragrant and slightly golden, take them off the heat and set them aside.
- In your big comforting pan, heat the oil and add the chopped onion. You’re not just softening it. you’re coaxing out the sweetness. Stir gently for about 10 minutes, until golden.
- Stir in the garlic, turmeric, cumin, coriander and ginger. Now this moment is magical. As the spices hit the heat, the air turns warm and heady. like you’ve just cracked open a thousand memories of kitchens you’ve never been to.
- Add the cauliflower florets. Stir to coat them in that golden, fragrant mixture. Let them get a little colour, just a few minutes.
- Pour in the coconut milk and water. Stir everything together and bring it gently to a simmer. Season with salt. Clamp the lid on and let it cook for 15-20 minutes. The cauliflower should be tender but not mushy. (I check mine with a fork. it should go through like butter but still hold shape.)
- Stir in most of the cashew nuts, saving a handful for garnish. Let it all sit together for a few minutes, soaking up each other’s company.
- Serve it up-over rice, with flatbread or just on its own. Scatter the remaining cashews and a handful of fresh coriander on top. It’s a little celebration on a plate.
What I Learnt
I used to think ’meatless’ meant “missing something”. But this dish taught me to completely reframe that. It’s not about replacing or substituting. it’s about leaning into what vegetables do best. Cauliflower, in particular, is such an unsung hero. Roasted, stewed, fried-it’s endlessly adaptable. But here, it’s allowed to shine simply by being itself.
And those cashews-what a lesson in restraint. Not overwhelmed with spice or sugar or salt. just lightly toasted, buttery and rich. They bring this gentle contrast that turns the dish from humble to heavenly.
One more thing: patience. Letting the onions cook low and slow, letting the curry simmer until it melds. this recipe reminded me that some things can’t be rushed. And they’re better for it.
FAQs
Can I Make Nigella Lawson’s Cauliflower And Cashew Nut Curry Ahead Of Time?
Yes! This curry actually tastes even better after it’s had some time to sit, letting the flavors really meld together. You can make it a day ahead and store it in the fridge. Just reheat gently when you’re ready to serve, and maybe add a splash of water if it needs loosening up.
What Can I Substitute For Cashew Nuts In Nigella’s Cauliflower And Cashew Nut Curry?
If you’re not a fan of cashews, or just don’t have any on hand, almonds work as a great alternative. You can also use peanuts for a slightly different texture and flavor, or sunflower seeds for a nut-free version.
Can I Make Nigella’s Cauliflower And Cashew Nut Curry Vegetarian Or Vegan?
Absolutely! This recipe is already vegetarian, and to make it vegan, just double-check the yogurt you’re using. Swap for a dairy-free yogurt (like coconut yogurt) to keep it vegan-friendly. The curry is super adaptable, so feel free to experiment!
