Cauliflower, Cashew, Pea and Coconut Curry
by WorkingWoman
While this curry from Meera Sodha’s cookbook “Made in India” is rooted in tradition and complexly flavored, it’s also approachable enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you’re likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.
Source: NYTimes by Cauliflower, Cashew, Pea and Coconut Cu
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INGREDIENTS
- 1 piece fresh ginger ; peeled and chopped
- 4 garlic cloves ; chopped
- 1 green chile ; roughly chopped (seeded if you prefer less heat)
- 4 Tbsp canola oil
- 2 large onions ; finely chopped
- 1 Tbsp tomato paste
- 1 1/2 tsp Ground Coriander
- 1 1/4 tsp ground cumin
- 1/2 tsp chile powder
- 1 large head cauliflower ; (about 1 1/4 pounds), broken into bite-size florets
- 14 ounce unsweetened coconut milk
- 4 ounce unsalted cashews ; about 3/4 cup
- 1/2 cup frozen peas
- 1/2 tsp garam masala
- 1 small bunch cilantro ; leaves chopped (for serving)
- 1 lemon wedge ; for serving
- kosher salt
- cooked basmati rice ; for serving
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (491g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 600 | ||
| Calories from Fat: 441 (74%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 49g | 65 % | |
| Saturated Fat 22.5g | 113 % | |
| Monounsaturated Fat 17.7g | ||
| Polyunsanturated Fat 6.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 150.7mg | 5 % | |
| Potassium 1313.5mg | 35 % | |
| Total Carbohydrate 39g | 11 % | |
| Dietary Fiber 10g | 40 % | |
| Sugars, other 28.9g | ||
| Protein 13.3g | 19 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 600
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