Cauliflower, Cashew, Pea and Coconut Curry
Updated Feb. 16, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(1-inch) piece fresh ginger, peeled and chopped
- 4garlic cloves, chopped
- 1green chile, roughly chopped (seeded if you prefer less heat)
- Kosher salt
- 4tablespoons canola oil
- 2large onions, finely chopped
- 1tablespoon tomato paste
- 1½teaspoons ground coriander
- 1¼teaspoons ground cumin
- ½teaspoon chile powder
- 1large head cauliflower (about 1¼ pounds), broken into bite-size florets
- 1(14-ounce) can unsweetened coconut milk
- 4ounces unsalted cashews (about ¾ cup)
- ½cup frozen peas
- ½teaspoon garam masala
- 1small bunch cilantro, leaves chopped, for serving
- 1lemon wedge, for serving
- Cooked basmati rice, for serving
Nutritional analysis per serving (4 servings)
631 calories; 48 grams fat; 22 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 46 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 14 grams protein; 1061 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.
- Step 2
In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
- Step 3
Stir in the tomato paste, coriander, cumin, chile powder and 1¼ teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
- Step 4
Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
- Step 5
Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
- Step 6
Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
Private Notes
Comments
Took an idea from the Spiced Chickpea Stew recipe and added a drained can of chickpeas and 1/2 tsp of turmeric after adding the spices in Step 3 but before adding the tomato paste. Cooked for about ten minutes and then continued this recipe. I used 2 cans of light coconut milk and the dish was thickened by the breakdown of some of the chickpeas. This added some more protein. Delicious with basmati rice.
Does "green chile" refer to a specific pepper?
Our whole family loved it. For weeknight ease, do Step 1 in a mini food processor - make double to freeze for future Indian dishes. Toast the cashews in the oven in a single layer for 10 mins @ 350 for less fat & more flavor. I subbed ghee for all of the canola oil for more depth of flavor. And I marinated 1 c. of cubed tofu in 1 tbsp of ghee 1 tbsp turmeric 1 tsp of salt, sautéed til golden & slightly crispy & added last - I have a family of protein fanatics & it was a delicious addition.
As written, this recipe was very very bland. I used a large cauliflower head and the spices were basically undetectable. I wish I had read the reviews prior to cooking!
We thought this was really good and it is so simple and comes together really quickly. I'm used to most recipes taking longer to make than what the total time states but I believe that this one was actually faster than that. I read some comments from people saying that this is "bland." I did not find that at all and the great thing about this recipe is it allows for a lot of flexibility. More spices, salt, hotter peppers, etc can easily be subbed.
I doubled the coconut milk ( but both cans were lite) and as usual doubled the spice paste. Delicious