A rich and flavorful curry with cauliflower as the centerpiece, complemented by cashews, coconut, and a mix of spices.
Cauliflower, Cashew, Pea and Coconut Curry
Perfect for a vegan supper. This hearty vegan cauliflower curry highlights cauliflower florets in a creamy, spiced coconut milk-based sauce. Toasted cashews add protein and crunch, while peas offer pops of color and sweetness. The medley of spices gives it a complex warmth. Serve over rice for a nourishing plant-based dinner.
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 tbsp canola oil
- 2 large onions, finely chopped
- 1 tbsp tomato paste
- 1 ½ tsp ground coriander
- 1 ¼ tsp ground cumin
- ½ tsp chile powder
- 1 large head cauliflower (about 1 1/4 pounds), broken into bite-size florets
- 1 (14-ounce) can unsweetened coconut milk
- 4 oz unsalted cashews (about 3/4 cup)
- ½ cup frozen peas
- ½ tsp garam masala
- 1 small bunch cilantro, leaves chopped, for serving
- 1 lemon wedge, for serving
- Cooked basmati rice, for serving
Directions
- 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.
- 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.
- Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 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.
- 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.
- Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
- Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.