Romanesco curry

Here is a great recipe to use up any type of cabbage or cruciferous vegetable you have in the fridge in a delicious way! I used romanesco cabbage because I wanted to try it for the first type (and I was sure it would look good on the picture), but you can use broccoli, cauliflower, bok choi… or any other seasonal vegetable you like!

Ingredients for 2 people:

  • 1 medium Romanesco
  • 1 thumb-size piece of fresh ginger
  • 4 cloves of garlic
  • 1 big onion
  • 1 stick of lemongrass
  • 1 bunch of coriander
  • 2 handfuls of raw cashews
  • 1 can of coconut milk
  • 3 glasses of water
  • 1 tablespoon of coconut oil
  • 1 teaspoon of ground turmeric
  • 2 teaspoons of ground cumin
  • salt, pepper

Instructions:

  • Cut the heads of the Romanesco, cut the trunk into small pieces, and steam them
  • Meanwhile, cut the onion, ginger, garlic and watercress into small pieces. Put them in a big saucepan on a low heat with the coconut oil. Add the turmeric, cumin, salt and pepper.
  • After 3 to 4 minutes, add the coconut milk, the water and half the coriander cut into pieces (with the stems too!). Stir, cover and let it simmer for 10 minutes.
  • In the meantime, roast your cashews by putting them on a frying pan on a high heat (without any oil). When they start turning gold (generally after 3 to 4 minutes), transfer them into a bowl.
  • Add the steamed Romanesco in the coconut milk mix and keep it on the hob for 3 to 5 minutes.
  • Serve and sprinkle the remaining coriander and cashews. Enjoy!