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Creamy Cauliflower + Cashew Curry

25 Minute Creamy Cauliflower + Cashew Curry. Nutty and creamy - what a brill combo for this gorgeous veggie recipe.

Serves: 4 Time: 25 minutes



  • 2 Cauliflower Heads, cut into florets

  • 2 Carrots, diced

  • 300g Greek Yoghurt

  • 2 Brown Onions, sliced

  • 2 Packs Microwaveable Puy Lentils

  • 2 Garlic Cloves, minced

  • 1 Tablespoon Ground Coriander

  • 3 Tablespoons Curry Powder

  • 2 Veg Stock Cubes, dissolved in 600ml boiling water

  • 2 Tablespoons Olive Oil

  • Handful Coriander, chopped

  • 1 Handful Cashew Nuts

  • 60g Sultanas


  1. Heat the oven to 220°C. Toss the cauliflower in half the oil, season and bake in the oven until crisp, approx 20mins.

  2. Heat a large non-stick pan with the remaining oil, add the dried spices and sauté the onion until translucent then add the carrots and garlic, continue to cook for around 4 minutes.

  3. Add the stock and sultanas, cover and cook for 10 mins more. Meanwhile, add cashews to a baking tray and lightly roast for around 5 minutes. Once done chop them roughly.

  4. Around 5 minutes before the time is up, add the lentils to the pan with the stock and mix well. Allow the lentils to cook. Once done remove and add the yogurt, coriander and cauliflower.

  5. Serve the curry with the toasted cashews sprinkled on top and enjoy!


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Hope you loved it!

Rosie ❤️


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