Preparation
Step: 1/10

Toast the cashews in a dry pan until pale golden. Cool and roughly chop.

Step: 2/10

Wash the romanesco broccoli and divide into florets.

Step: 3/10

Peel the kohlrabi and cut into wedges. Peel the ginger and cut into fine strips. Wash the chilli and cut into rings.

Step: 4/10

Wash the spring onions and cut into 3cm pieces.

Step: 5/10

Heat the oil in a pan and briefly fry the spring onions over high heat. Remove and set aside.

Step: 6/10

Reduce the heat. Add the kohlrabi and ginger to the pan and cook for 3-4 minutes, stirring, over a medium heat. Wash the tomatoes and add to the pan.

Step: 7/10

Add the chili and curry paste and cook briefly.

Step: 8/10

Pour in the stock and coconut milk and bring to the boil.

Step: 9/10

Cover and simmer over a medium heat for 5 minutes. Add the romanesco and simmer, covered, for 5-7 minutes. Stir occasionally. Juice the lime.

Step: 10/10

Add the spring onions to the pan, 2 minutes before the end of the cooking time. Season the curry with salt, pepper and 1 tbsp lime juice and sprinkle with the cashew nuts.