Preparation
Toast the cashews in a dry pan until pale golden. Cool and roughly chop.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000516/000516_step_1_M.jpg)
Wash the romanesco broccoli and divide into florets.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000516/000516_step_2_M.jpg)
Peel the kohlrabi and cut into wedges. Peel the ginger and cut into fine strips. Wash the chilli and cut into rings.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000516/000516_step_3_M.jpg)
Wash the spring onions and cut into 3cm pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000516/000516_step_4_M.jpg)
Heat the oil in a pan and briefly fry the spring onions over high heat. Remove and set aside.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000516/000516_step_5_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000516/000516_step_6_M.jpg)
Add the chili and curry paste and cook briefly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000516/000516_step_7_M.jpg)
Pour in the stock and coconut milk and bring to the boil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000516/000516_step_8_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000516/000516_step_9_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000516/000516_step_10_M.jpg)