Cauliflower, Cashew, Pea and Coconut Curry
by Lisa Shull
Course: dinnerIngredients:
- 1
- 4 cloves garlic, chopped
- 1 green Chile, roughly chopped (or jarred jalapeño)
- Kosher salt
- 4 TBS canola oil
- 2 large onions, finely chopped
- 1 TBS tomato paste
- 1 1/2 tsp ground coriander
- 1 1/4 tsp ground cumin
- 1/2 tsp Chile powder
- 1 large head cauliflower (~ 1 1/4 lbs) broken into bite sized pieces
- 14oz can unsweetened coconut milk
- 4oz unsalted cashews (~3/4c)
- 1/2 c frozen peas
- 1/2 tsp garam masala
- 1 small bunch cilantro, leaves chopped
- 1 lemon wedge
- cooked basmati rice
Servings: 4 Cook: 45 min
Directions:
- Using a mortar and pestle, mash ginger, cloves and chile with a pinch of salt.
- Heat 1 TBS oil in skillet over mediumn. Fry the cashews, stirring occdasionally, 2 mins. Transfer to a plate to cool.
- Heat 3 TBS oil in a large skillet. Cook onions until golden, about 10 mins. Add the ginger paste and cook stirring about 3-4 minutes.
- Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 tsp salt.
- Stir in cauliflower and coconut milk and bring to a simmer. Reduce heat to low, cover and cook until the cauliflower is tender, about 10 mins.
- Add the peas and garam masala to the skillet and cook, stirring, 5 mins.Season to taste with salt.
- Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big bowl of rice.
