Cauliflower, Cashew, Pea and Coconut Curry

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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 easy 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.

Rating

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
  • 1 1/2teaspoons ground coriander
  • 1 1/4teaspoons ground cumin
  • 1/2teaspoon 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)
  • 1/2cup frozen peas
  • 1/2teaspoon garam masala
  • 1small bunch cilantro, leaves chopped, for serving
  • 1lemon wedge, for serving
  • Cooked basmati rice, for serving
Set base servings to enable scaling:

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 48 gramsCalories: 631Saturated Fat: 22 gramsUnsaturated Fat: 23 gramsSodium: 1061 milligramsSugar: 10 gramsFiber: 7 gramsCarbohydrate: 46 gramsProtein: 14 grams

Source: https://cooking.nytimes.com/recipes/1019911-cauliflower-cashew-pea-and-coconut-curry