Cauliflower, Cashew, Pea and Coconut Curry
Updated February 16, 2022
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 (1-inch) piece fresh ginger, peeled and chopped
4 garlic cloves, chopped
1 green chile, roughly chopped (seeded if you prefer less heat)
Kosher salt
4 tablespoons canola oil
2 large onions, finely chopped
1 tablespoon tomato paste
1 ½ teaspoons ground coriander
1 ¼ teaspoons ground cumin
½ teaspoon chile powder
1 large head cauliflower (about 1 ¼ pounds), broken into bite-size florets
1 (14-ounce) can unsweetened coconut milk
4 ounces unsalted cashews (about ¾ cup)
½ cup frozen peas
½ teaspoon garam masala
1 small bunch cilantro, leaves chopped, for serving
1 lemon wedge, for serving
Cooked basmati rice, for serving
Nutritional analysis per serving (4 servings)
46 grams carbs; 631 calories; 16 grams monosaturated fat; 6 grams polyunsaturated fat; 22 grams saturated fat; 48 grams fat; 7 grams fiber; 1061 milligrams sodium; 14 grams protein; 10 grams sugar
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 1 ¼ 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.
This was delicious. We really enjoyed this vegetarian dish and will make it again.
Even better this time around. Took the advice here and roasted the cauliflower tossed with spices beforehand. Added chickpeas for protein, and subbed leeks for onions because they were on hand. The taste was sensational.
I followed the recipe and it was quite good and will make again but will tweak the spices a bit to add more flavor. I will heed some of the comments.