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
- 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
- Place the ginger, garlic and chilli in a mortar, add a pinch of salt and work into a paste.
- Heat 2 Tb oil in a lidded frying pan over medium heat. Add the onions and sauté until golden and soft.
- Add the ginger-garlic paste and cook a few minutes more. Stir in the tomato purée, ground coriander, cumin, chilli powder and salt.
- 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.
- 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.
- When the cauliflower is tender, add the peas and garam masala and cook for a few more minutes.
- Adjust the seasoning, then serve sprinkled with cashews, coriander and a squirt of lemon juice.