Serves 4
75 g/3 oz creamed coconut, cut into flakes
2 tablespoons sunflower oil
2 medium onions, chopped
2 fresh green chillies, de-seeded and thinly sliced
2 cloves garlic, chopped
½ teaspoon ground cumin
½ teaspoon ground tumeric
½ teaspoon ground coriander
100g / 4 oz cashew nuts, puréed in a blender or finely ground
salt and freshly ground black pepper
225g / 8 oz long-grain white or brown rice
½ medium cauliflower, divided into florets
100g / 4 oz courgettes, sliced
100g / 4 oz frozen peas
2-4 tablespoons chopped fresh coriander
Put the coconut into a bowl and cover with 450 ml/15 fl oz boiling water. Stir, then leave to dissolve completely.
Meanwhile, heat the oil in a large saucepan over a medium heat, add the onions, cover and cook for 5–7 minutes until tender.
Add the chillies, garlic and spices, stir well and cook for a further 1–2 minutes. Remove from the heat and set aside.
Stir the cashew nuts into the bowl containing the coconut. Add this mixture to the onion mixture and season with salt and pepper. Cover and set aside once more.
Cook the rice. When it is almost ready, cook the vegetables. Pour 1 cm/½ in boiling water into a large saucepan, add the cauliflower, cover and half-boil, half-steam for 1 minute. Add the courgettes, cover again and cook for 3 minutes. Drain.
Stir the vegetables into the creamy cashew nut mixture along with the peas. Warm through over a low heat. Check the seasoning and serve, sprinkled with coriander, with the rice.
NOTE: You can prepare ahead to the end of stage 4. The coconut and cashew mixture will keep for up to 24 hours in a covered container in the refrigerator.