Curried Vegetables with Crumble Topping

Curried Vegetables with Crumble Topping
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main meal | Easy
Preparation time : 20 min
Cooking time : 20 min
Number of persons : 4
  • 1 jar of Suzi Wan® Chinese Salad with Sweetcorn
  • 200 g fresh or frozen cauliflower florets
  • ½ jar Suzi Wan® Curry Cooking Sauce
  • 150 g flour
  • 80 g butter
  • 80 g unsalted cashews
  • 3 x 125 g pots of natural yoghurt
  • 1 bunch of coriander
  • the juice of ½ a lemon
  • salt
If you don’t have cashew nuts, you can use whole blanched almonds instead. You could alternatively replace the cashews with 2 tbsp of desiccated coconut, which would complement the curry flavour very well.
Related Suzi Wan Products
  • Suzi Wan® Curry Cooking Sauce
  1. Blanch the cauliflower florets in salted boiling water for 3 minutes, then drain.
  2. Drain and rinse the vegetables.
  3. In a mixing bowl, combine the vegetables, cauliflower and curry sauce.
  4. Transfer the mixture to an ovenproof dish and set to one side.
  5. Preheat the oven to 180°C.
  6. Roughly chop the cashews.
  7. Combine the flour and salt and rub in the butter with your fingertips until it resembles breadcrumbs.
  8. Add the chopped cashews.
  9. Sprinkle the breadcrumb mixture evenly over the vegetables.
  10. Cook in the oven for 20 minutes.
  11. To make the sauce, mix together the yoghurts, chopped coriander, lemon juice and salt.
  12. Serve the crumble on plates, with a ramekin of sauce on the side.
  13. Garnish with a few whole cashews.
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