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Cauliflower, Cashew, Pea and Coconut Curry

by Lisa Shull
  • 1
  • 4 cloves garlic, chopped
  • 1 green Chile, roughly chopped (or jarred jalapeƱo)
  • 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     

  1. Using a mortar and pestle, mash ginger, cloves and chile with a pinch of salt.
  2. Heat 1 TBS oil in skillet over mediumn. Fry the cashews, stirring occdasionally, 2 mins. Transfer to a plate to cool.
  3. 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.
  4. Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 tsp salt.
  5. 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.
  6. Add the peas and garam masala to the skillet and cook, stirring, 5 mins.Season to taste with salt.
  7. Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big bowl of rice.
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