Cauliflower, California Prune & Cashew Nut Curry

Ingredients

3 carrots, peeled and cut into bite-sized pieces
275g pumpkin (or butternut squash) peeled and cut into bite-sized pieces
3 parsnips, peeled and cut into bite-sized pieces
1 large, red onion, peeled and cut into wedges
1tbsp olive oil
1tsp cumin seeds
2tsp Thai green curry paste
400g can coconut milk
200g chestnut mushrooms, quartered
125g California Prunes
75g curly kale, chopped

Instructions

Heat the oil in a wok or large pan and add the mustard seeds and cumin seeds, cooking them until the mustard seeds start to ‘pop’.

Add the onion and celery and sauté for 2 minutes before stirring in the curry paste.

Add the cauliflower florets and California Prunes then stir-fry for 2-3 minutes before pouring in the coconut milk.

Bring the milk up to a simmer, cover and cook for 15 minutes or until the cauliflower is nearly tender.

Add the cashew nuts, lime juice and chopped coriander. Serve with Basmati rice.

Recipe courtesy of those lovely people over at California Prunes
For more recipes please visit their website www.californiaprunes.co.uk