Cauliflower & Cashew Curry

• 2 tbsp Nuttelex Spread
• 2 onions, sliced
• 2 tsp ground coriander
• 2 tsp turmeric
• 1 tsp medium hot curry powder
• freshly ground pepper to taste
• 2 tsp chopped fresh ginger
• 2 cloves garlic, crushed
• 2 medium potatoes, peeled and cut in cubes
• 1 medium carrot, peeled and sliced
• 0.5 green capsicum, sliced
• 0.5 small cauliflower, broken into florets
• 1.25 cups Nuttelex Stock
• 3 tbsp roasted cashew nuts
• 0.5 cup natural yoghurt
• 2 tbsp fresh coriander, chopped

Health tip

• Grate fresh ginger with skin on for speed, flavour and fibre.

1. Heat Nuttelex in a large frypan. Add onions and cook over moderate heat until soft but not brown.
2. Add spices, ginger and garlic and cook for 1–2 minutes, stirring well.
3. Mix through vegetables, add stock or water. Cover and simmer for 15–20 minutes or until vegetables are tender.
4. Stir in cashew nuts and yoghurt. Do not boil.
5. Garnish with chopped fresh coriander and serve.