Cauliflower, cashew, pea and coconut curry

18 Apr

Cauliflower, cashew and pea curry

I’ve made this curry a few times now, as it proved popular with both girls. I like the way the flavours and textures remain distinct – the soft sweetness of cauliflower, fresh pop of peas and crunch of cashews make for a very satisfying dish.

This is another Gujarati recipe from Made in India by Meera Sodha. As I usually do when cooking Indian recipes, I cut back on the quantity of oil and tweaked the spices to our liking. I made it with light coconut milk the second time, which resulted in a fresher tasting curry.

Cauliflower, cashew, pea and coconut curry
(serves 4)

  • a thumb of ginger, peeled and chopped
  • 4 cloves garlic, chopped
  • 1 green chilli, chopped (deseeded if you want a milder curry)
  • 2 Tb sunflower oil
  • 2 onions, finely chopped
  • 1 Tb tomato purée
  • 1/2 Tb ground coriander
  • 1/2 Tb ground cumin
  • 1/2 tsp chilli powder (or to taste)
  • 1 tsp salt
  • 1 large cauliflower, broken into bite-size florets
  • 400ml tin coconut milk
  • 3/4 cup (100g) raw cashews
  • 1/2 cup frozen peas
  • 1/2 tsp garam masala
  • 1/4 cup coriander, chopped
  • a wedge of lemon
  1. Place the ginger, garlic and chilli in a mortar, add a pinch of salt and work into a paste.
  2. Heat 2 Tb oil in a lidded frying pan over medium heat.  Add the onions and sauté until golden and soft.
  3. Add the ginger-garlic paste and cook a few minutes more. Stir in the tomato purée, ground coriander, cumin, chilli powder and salt.
  4. Add the cauliflower and stir until coated. Pour in the coconut milk and bring to a simmer. Cover with a lid and reduce the heat to low. Cook for about ten minutes, or until the cauliflower is tender.
  5. While the cauliflower is cooking, heat the remaining tablespoon of oil in a small frying pan over medium heat. Fry the cashews for a couple of minutes, then spread them on a piece of paper towel to cool.
  6. When the cauliflower is tender, add the peas and garam masala and cook for a few more minutes.
  7. Adjust the seasoning, then serve sprinkled with cashews, coriander and a squirt of lemon juice.

18 Responses to “Cauliflower, cashew, pea and coconut curry”

  1. Margo April 18, 2015 at 3:24 pm #

    Sounds and looks delicious. Aaron worked at making it be mentally delicious but had trouble getting around the lack of meat ☺️

    • Andrea April 18, 2015 at 3:58 pm #

      I’d say the cauliflower is filling that role. You could try swapping it out for some chicken…:-)

  2. Jenny April 18, 2015 at 11:02 pm #

    Thanks for sorting out our dinner recipe for tonight! It was fab – lovely subtle flavours – Daniel wanted meat! so added chicken and it works well!!

    • Andrea April 19, 2015 at 7:44 am #

      Glad to be of service!

  3. rumblingtumkaty April 19, 2015 at 2:22 pm #

    This looks glorious!

  4. Yana April 19, 2015 at 7:23 pm #

    Pinned! Must try soon! 🙂

  5. Christine May 30, 2015 at 11:39 am #

    Cooked this last night. As delicious as it looks. Thank you Andrea.

    • Andrea May 30, 2015 at 12:17 pm #

      That’s great, Christine — so glad it worked out for you!

  6. Kristy Rhine February 2, 2016 at 3:33 am #

    This looks so amazing! Yummy!

    • Andrea February 2, 2016 at 10:59 am #

      Thanks Kristy!

  7. jennifer brush August 30, 2016 at 4:13 pm #

    i made this for an American Field Service picnic and the foreign students loved it. Speaks volumes for what we typically feed our American kids.

    • Andrea August 30, 2016 at 4:51 pm #

      Thanks for sharing that, Jennifer. I agree with you about the typical American diet – it’s about what you’re exposed to, and the younger the better, in my opinion.

  8. divinespice November 9, 2016 at 12:24 pm #

    Looks so delicious ! Thanks for sharing !

    • Andrea November 9, 2016 at 1:06 pm #

      You are most welcome!

  9. Andrea March 22, 2016 at 2:26 pm #

    It’s a great feeling when something you makes gets the seal of approval!


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