Broccoli, Cauliflower and Cashew Nut Curry


  • 3 heaped tablespoons medium or hot curry paste, or 1 tablespoon each ground coriander, cumin and cardamom
  • 2 teaspoons each ground ginger and mixed spices
  • 1 teaspoon each ground cinnamon, cayenne, turmeric and cloves
  • 1 teaspoon each cumin and coriander seeds
  • 1 onion, peeled and sliced
  • 2 celery stalks, trimmed and sliced
  • 3 carrots, peeled and cut into batons
  • 250 g (½ lb) each broccoli and cauliflower florets
  • 125 g ( oz) unsalted cashew nuts
  • 75 g (3 oz) creamed coconut


Fry the spices in a large non-stick pan until fragrant, and then stir in the vegetables and nuts, the coconut, and about 250 mls (9 oz) water.

Bring to the boil and simmer, uncovered, until the vegetables are cooked and the sauce thickened.