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Kumara, Cashew & Cauliflower Curry with Kashmiri Rice

60 mins
Serves 6
Savoury pancakes

This recipe is from the Veggie Tree Cookbook by Anna Valentine. Anna’s recipes also feature in our Vegetarian Living NZ magazine.

Nutty, creamy and full of texture this curry is perfect for the cooling autumn evenings. Toasting and grinding your own spices gives a far superior flavour. Whole spices also keep better in the pantry. The Kashmiri rice is not just delicious it is more nutritious with the addition of coconut and raisins to the fibre rich brown rice.

Please note it takes at least 3 hours to soak the nuts.


Refer to next section for ingredients.


  Soak together, for a minimum of three hours:

  • 200g raw cashew nuts
  • 300ml water

Gather your ingredients and prepare the following:

  • 1 onion, finely chopped
  • 1 fresh chilli, sliced (optional)
  • 1 red kumara, scrubbed and diced
  • ¼ cauliflower, cut into small florets

Toast the spices in a dry heavy-based pan. Measure in:

  • 1 tsp cumin seed
  • ½ tsp fenugreek seed
  • 1 tsp cardamom seed
  • 1 Tbs fennel seed
  • 1 Tbs coriander seed
  • 1 cinnamon quill

Toast the seeds over high heat, shaking the pan often, until just starting to vaporize, then take off the heat. Cool slightly and grind in a spice grinder or mortar and pestle.


Add to a large pot:

  • 1 tsp yellow mustard seeds

Toast in the dry pot until just starting to pop. Now add:

  • 2 Tbs coconut oil or ghee

Melt the oil, then add the onion and chili. Fry for 30 seconds, then adds the ground spices and kumara. Fry for another 30 seconds, then add the soaked cashew nuts and the soaking water, plus:

  • 1 x 400 g can chopped tomatoes, then fill the can with 400ml water and add to the pan
  • 1 x 400 ml can coconut cream, then fill the can with 400ml water and add to the pan
  • 1 Tbs ground turmeric
  • 8 curry leaves
  • 1 Tbs coconut or rice vinegar
  • 1 tsp sweet soy sauce

Bring to a boil then turn down to a gentle simmer for 45 minutes, stirring a couple of times. To finish add your prepared cauliflower to the curry and:

  • 4 Tbs ground almonds
  • 1 tsp cracked pepper
  • 1 tsp salt

Stir through.


Measure the following amount of rice into a sieve and rinse under cold water:

  • 1 cup brown basmati rice
  • Tip the rice into a pot and add:
  • 2 Tbs raisins
  • 1 pinch saffron (optional)
  • ½ tsp salt
  • 650ml water

Cover with the lid and bring to a boil. Turn it down to a simmer immediately and stir with a fork. Replace the lid and simmer until you can’t see the water anymore. Stir again gently and add:

  • 4 Tbs threaded or desiccated coconut

Replace the lid and remove it from the heat to steam for 10 minutes; then give it a final, gently stir with a fork while it sits.

Serve the Curry and rice with poppadoms and your favorite chutney or pickle.