45 minutes
A rich and fragrant curry made with cauliflower, cashews, and coconut milk, infused with aromatic spices.
Fresh Ginger, peeled and chopped
0 oz
Garlic Clove, chopped
each
Green Chile, roughly chopped
each
to taste
tablespoons
Large Onions, finely chopped
each
tablespoons
teaspoons
teaspoons
teaspoons
Cauliflower, broken into bite-size florets
0 lb
Unsalted Cashews
0 oz
cups
teaspoons
Cilantro, leaves chopped
0 oz
Lemon Wedge
each
Cooked Basmati Rice
cups
1. Make Ginger Paste
Combine the chopped ginger, garlic, and green chile in a mortar and pestle with a pinch of salt. Pound them together until a smooth paste forms. If you don't have a mortar and pestle, you can finely chop the ingredients together with a chef’s knife.
2. Cook Onions
Heat 3 tablespoons of canola oil in a large skillet over medium heat. Add the finely chopped onions and cook them, stirring occasionally, until they turn golden, about 10 minutes.
3. Add Ginger Paste
Add the ginger paste to the onions and cook for about 3 to 4 minutes, until the mixture becomes fragrant and the raw smell of the garlic and ginger disappears.
4. Add Spices and Cauliflower
Stir in the tomato paste, ground coriander, ground cumin, and chile powder. Mix well to coat the onions and ginger paste with the spices. Then, add the cauliflower florets and pour in the coconut milk. Season with a little salt and bring the mixture to a simmer over medium heat.
5. Cook Cauliflower
Once it starts to simmer, reduce the heat to low, cover the skillet, and let it cook for about 10 to 12 minutes, or until the cauliflower is tender but not mushy. The coconut milk should have thickened slightly by this point, creating a rich and creamy sauce.
6. Fry Cashews
While the cauliflower is cooking, heat the remaining tablespoon of canola oil in a small skillet over medium heat. Add the cashews and fry them for about 2 minutes, until they are golden brown. Transfer the cashews to a plate lined with paper towels to drain any excess oil.
7. Add Peas and Garam Masala
When the cauliflower is tender, stir in the frozen peas and garam masala. Let the curry cook for another 5 minutes to heat the peas through and allow the flavors to meld together. Taste and adjust the seasoning with more salt if needed.
8. Serve Curry
To serve, top the curry with the fried cashews and chopped cilantro. Squeeze a little lemon juice over the top for a fresh, zesty finish. Serve the curry hot with cooked basmati rice.
Sweet Potato & Lentil Curry . Swap cauliflower for sweet potatoes, add lentils for protein, sweet elements like maple syrup, and apple cider vinegar for brightness.
Chickpea & Spinach Curry . Swap cauliflower for cooked chickpeas and add spinach for a green boost, maintain coconut milk and consider lemon for zest.
Thai Red Curry with Tofu . Swap Indian spices for Thai curry paste, use tofu as protein, and add bamboo shoots or baby corn for Thai flair.
Coconut Shrimp Curry . Swap cauliflower and cashews for shrimp, add towards the end to avoid overcooking, and consider tamarind for a sour note.
Coconut Chicken Curry . Swap cauliflower with chicken, brown it first for flavor, and keep or replace cashews with potatoes for a heartier meal.
To add an extra layer of flavor, consider roasting the cauliflower before adding it to the curry. Toss it in a bit of oil, season with salt, and roast in a preheated oven at 425°F (220°C) until the edges are golden and caramelized. This will introduce a delightful nuttiness and texture to the dish.
For the best flavor, use whole spices that you toast and grind yourself. This could include cumin seeds, coriander seeds, and mustard seeds. The aroma and flavor of freshly ground spices are far superior to pre-ground.
Always bloom your ground spices in oil at the beginning of cooking. This step, known as 'tadka' in Indian cooking, helps release their essential oils, maximizing flavor.
Don't add all your seasoning at once. Start with the foundational spices, then add fresh elements like ginger and garlic, followed by the dried spices, and finish with fresh herbs and acidity from lime or lemon juice to brighten the dish before serving.
Toast the cashews in a dry skillet over medium heat until golden brown before adding them to the curry. This not only enhances their flavor but also adds a satisfying crunch.
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