There’s something uniquely comforting about a meal that not only tastes delicious but also feels like a warm hug from the inside. I remember the first time I tried Nigella Lawson’s Cauliflower and Cashew Nut Curry-it was one of those evenings where the weather outside had that crisp bite, and all I wanted was something that would take me to a better place. Nigella’s recipes often have that magic; they don’t just feed you-they make you feel like you’re part of something luxurious and effortless.
I found myself lost in the dance of spices as they sizzled in the pan, feeling utterly content as I chopped cauliflower with a rhythm that made the whole kitchen smell like a welcoming embrace. The crunch of cashews, the subtle warmth of turmeric and cumin, and the creamy coconut milk-it was a simple but indulgent reminder that food can be so much more than just sustenance. It can be a ritual, a moment of joy, and in this case, the perfect antidote to a cold evening.
Nigella Lawson’s Cauliflower And Cashew Nut Curry Recipe
Nigella’s Cauliflower and Cashew Nut Curry is one of those dishes that doesn’t demand a lot of your time but still manages to impress in a way that feels effortless. If you’ve ever felt like making a curry from scratch would be complicated or time-consuming, this recipe will prove you wrong. It’s as though Nigella has bottled all the best elements of comfort food, but it’s also exciting and full of flavor.
The beauty of this curry lies in its simplicity and versatility. There’s nothing too complicated about it, but at the same time, it’s a dish that hits all the right notes: warm, nutty, spicy, and a little creamy. What’s not to love? The cauliflower gives it a hearty feel, while the cashews add a lovely crunch and richness that makes the whole thing feel indulgent.
Ingredient List
What I really appreciate about Nigella’s recipes is how straightforward the ingredients list usually is-no strange or hard-to-find items, no obscure spices that make you wonder if you’re meant to be cooking in a secret underground kitchen. Here’s what you’ll need for this lovely curry:
- 1 large cauliflower, cut into florets
- 1 tablespoon of olive oil (or you can use coconut oil for added flavor)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon (optional, but it gives a great warmth)
- 1 can (400ml) coconut milk
- 1/2 cup raw cashew nuts (or a little more if you’re a fan of cashews, like me)
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- 1/2 to 1 teaspoon chili powder (depending on your heat tolerance)
You probably already have most of these items in your pantry or fridge, which is always a win. It’s a great ’weeknight curry’ that doesn’t require an hour of prep.
How To Make Nigella Lawson’s Cauliflower And Cashew Nut Curry?
So, now let’s dive into the making of this dish. What I love about it is how satisfying the process is. It feels like you’re layering flavor at every step, but it’s still simple enough to not make you feel like you’re going to need a nap halfway through. The whole dish comes together in under 30 minutes if you’re moving at a comfortable pace, and if you’re doing something else while the cauliflower cooks, you might even finish in less time.
- Prep your cauliflower: This step is crucial, especially if you’re cutting a whole cauliflower. I always cut the florets into manageable pieces-small enough to soak up all the spices, but not so small they fall apart during cooking. That perfect in-between size. Once you’ve got that done, set them aside.
- Sauté the aromatics: Heat the oil in a large pan over medium heat. Add the chopped onion and sauté it until it becomes soft and golden. At this point, you’ll feel like the dish is already starting to take shape. The aroma of onions sizzling away is like the prelude to something exciting.
- Add the garlic and ginger: Now, throw in your garlic and grated ginger. It’s the one-two punch that adds that fresh, aromatic depth. Stir this around for another minute, and you’ll begin to smell that incredible mix of ginger, garlic, and onions coming together. This is the first time I always find myself smiling.
- Spices: Here’s where the magic happens. Add in the turmeric, cumin, coriander, cinnamon (if you’re using it), and chili powder. The turmeric alone will give your kitchen the most beautiful yellow hue-it’s like nature’s gold. Let the spices toast for a minute, stirring occasionally so they don’t burn, but instead infuse the oil with their fragrance.
- Tomato paste and coconut milk: Stir in the tomato paste next, followed by the coconut milk. The paste adds depth, while the coconut milk gives it that creamy, luxurious texture. Pour in just enough water (or vegetable stock) to cover the cauliflower. Let everything come to a simmer.
- Add the cauliflower: Once your coconut milk mixture is gently bubbling away, toss in the cauliflower florets. Stir everything to make sure the cauliflower gets nicely coated in all those spices and coconut milk.
- Simmer: Cover the pan and let it simmer gently for about 15-20 minutes, or until the cauliflower is tender. You don’t want to overcook it, as you still want some texture.
- Cashews and seasoning: Just before serving, stir in the cashew nuts, which will soften slightly and absorb some of the curry flavor. Taste the curry and adjust the seasoning-add salt, pepper, or extra chili if you want more kick.
- Serve: Finally, serve your curry with rice, naan, or simply enjoy it on its own. Garnish with fresh cilantro or parsley to bring a touch of color and freshness to the dish.
Things I Learned
Cooking Nigella’s Cauliflower and Cashew Nut Curry taught me a few key lessons in the kitchen:
- The power of simplicity: Sometimes, the best dishes are the simplest. The cauliflower, cashews, and spices shine because they’re allowed to be the stars. It’s a reminder that you don’t need to overwhelm a dish with complexity for it to be impressive.
- Spices are magic: I’ve always known that spices are important in cooking, but making this curry really cemented it for me. The turmeric and cumin do more than just add flavor-they build layers of warmth and depth that transform the whole dish.
- The importance of texture: The cauliflower provides a nice bite, but it’s the cashews that give the curry an unexpected crunch and richness. It’s a beautiful contrast, and one I’d never fully appreciated before trying this recipe.
- Everything gets better with coconut milk: I’ve made curries without coconut milk before, and while they’re tasty, there’s something about the creaminess of coconut milk that makes a curry feel more complete, almost velvety.