Winter recipe and play list from Hara Willow
Now that autumn nears its end and winter beckons, our committee member Hara Willow has kindly offered to share a recipe and playlist that will create some spiritual radiance to stave off the cold!
20 November 2024
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Cauliflower and potato cashew curry
Four large potatoes
One large cauliflower
1-2 tablespoons of Tandoori spice (I use loads)
Two good glugs of oil
One large/2 medium onions
4 to 6 cloves of garlic finally chopped
One fresh chilli chopped
Another good glug of olive oil
A bag of salted cashews around 200 grams
One dessert spoonful of garam masala
2 teaspoons tomato purée
Finely chopped coriander leaf or parsley
Preheat oven to 200/180 fan
Cut potatoes into bite-size cubes. Put olive oil in roasting tin with Tandoori spice and salt to taste - toss potatoes in the oil and spices and roast in the oven for 40 minutes or until crispy.
Break cauliflower into bite-size florettes and steam for 3-5 minutes - keep them al dente.
Fry sliced onions with the chilli and garlic in oil until beginning to brown. Throw in the bag of salted cashews and fry for another couple of minutes. Throw the onion mix into a blender with tomato purée garam masala and 100 -150 mls of vegetable stock depending on how thick you want the sauce. Blend. Pour over the steamed cauliflower, mix with the crunchy roasted spiced potatoes and sprinkle with finely chopped coriander or parsley. Serve with brown rice.
