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Aromatic thai cashew and butternut curry with crispy cauliflower and toasted onion seed bread skewers


4 Eden hot dog rolls, sliced into rounds and threaded onto skewers

For the Thai curry paste
1 shallot peeled and chopped
2cm ginger peeled and chopped
1 large green chilli deseeded and chopped
1 garlic clove, peeled and chopped
2 tsp ground turmeric
75g cashew nuts
3 Kaffir lime leaves
1 tbsp sunflower oil
1 tbsp tamarind paste
Small bunch mint, stalks removed
Small bunch coriander

For the curry
1 large butternut squash, peeled, deseeded, cut into medium chunks and roasted until just tender
400ml coconut milk
400ml vegetable stock
Small bunch of coriander

For crispy cauliflower
40g cornflour
40g plain flour
120ml water
Pinch salt
Small head of cauliflower broken into florets

For the toasted bread skewers
Rapeseed oil
1 tablespoon black onion seeds


Preheat the oven to 200°C.

To make the curry paste place all the ingredients in a blender and blitz until a paste is formed. Take half the paste and cook in a pan with a little oil for 1-2 minutes over a medium heat until very aromatic. Add the coconut milk, stock, and bring to the boil. Allow to simmer gently until slightly reduced. Add the roasted butternut squash to the broth and simmer for 3-4 minutes.

For the crispy cauliflower, heat a deep fryer to 180°C.

Sieve both the flours into a bowl and add a pinch of salt. Whisk in the water until well combined making sure there are no lumps. Coat the cauliflower florets in the batter and fry until tender, golden and crisp.

Meanwhile, spray or brush the bread skewers with the oil and sprinkle over the onion seeds. Place in the preheated oven for 4-5 minutes until starting to go golden.

To serve, place the butternut curry in bowls and finish with fresh coriander. Serve with the crispy cauliflower and bread skewers on the side.

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