Curry with cauliflower, cashews and spinach with rice
A fragrant and mildly spiced cauliflower-spinach curry paired with rice and nuts that delivers a mouthwatering mix of tastes and textures. Perfect for a healthy and tasty work lunch option.
Preparation
Step 1
3 tomatoes – 1 tbsp Kikkoman Toasted Sesame Oil – 1 onion – 1 garlic clove – 1 tsp curry paste – 50 g spinach – 120 ml water – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Blanch and peel the tomatoes, then dice them. Chop, then fry the onion in Kikkoman Sesame Oil. Add the garlic clove and curry paste. Mix together. Then add the spinach, tomatoes, water and Kikkoman Less Salt Soy Sauce.
Step 2
200 g cauliflower – 250 ml coconut milk
Cut the cauliflower into florets. Add the cauliflower and coconut milk to the sauce. Cover and cook for 10 minutes.
Step 3
40 g cashews – 100 g rice – 1 bunch of coriander
Roast the cashew nuts in a dry pan.
Cook the rice, then place it in containers. Pour the curry sauce over them and sprinkle with the nuts and fresh coriander.
Tip:
For a spicier dish, use more curry paste or season with a pinch of chilli.
Recipe-ID: 1325
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