Cauliflower, Cashew, Pea and Coconut Curry
Updated Feb. 17, 2022
- Total Time
- 45 minutes
- Rating
- 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.
Made strictly by the recipe. Halved the Garam masala. Perfect.
I made it as written on the first try except that I toasted the cashews. I love this recipe so much, in part because the flavor profile that is so different from most Indian dishes that I’ve sampled over the years. At the same time, it tastes like Indian food! So, for those of you who are substituting your favorite curry powder, you might be missing something. I agree with many reviewers that you definitely need the lemon and the cilantro when you serve it, I wouldn’t be inclined to put mango chutney on it. Perhaps the cilantro/mint chutney would probably be good, but it’s great to follow the recipe I’ve made it twice since then and made these adjustments. 1. Reduce the amount of cauliflower from 20 ounces to 14 ounces so there would be more sauce. You can’t just add more liquid because the seasonings is diluted. I wanted the extra sauce to go over chicken or tofu or rice. 2. I had to add a 1/4 cup after I switched to purchasing a different brand that was creamier. (Thai Kitchen Organic Coconut Milk, Unsweetened at Costco).
I boosted the spices and added more peas, plus chickpeas and spinach. The lemon or lime at end really came through - I also zested my lemon and added to the dish before serving. Yum.