Cauliflower, Cashew, Pea and Coconut Curry
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.
- Serves: 4 persons
- 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
- 1 ½teaspoons ground coriander
- 1 ¼teaspoons ground cumin
- ½teaspoon chile powder
- 1large head cauliflower (about 1 1/4 pounds), broken into bite-size florets
- 1(14-ounce) can unsweetened coconut milk
- 4ounces unsalted cashews (about 3/4 cup)
- ½cup frozen peas
- ½teaspoon garam masala
- 1small bunch cilantro, leaves chopped, for serving
- 1lemon wedge, for serving
- Cooked basmati rice, for serving
Step 1Place 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 2In 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 3Stir 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.
Step 4Meanwhile, 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 5Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
Step 6Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.