This Cauliflower and Cashew Curry is a flavorful vegan dish that combines tender cauliflower florets with rich coconut milk and aromatic spices like cumin, coriander, and garam masala. Enhanced with cashews for added texture and garnished with fresh cilantro and a squeeze of lemon, this curry offers a satisfying blend of creamy and crunchy elements. It's served best over a steaming bowl of basmati rice, making it a wholesome and delicious meal.

4 servings

Ingredients:

• 25g fresh ginger, peeled and chopped
• 4 garlic cloves, chopped
• 1 green chili, roughly chopped (seeded if you prefer less heat)
• Kosher salt
• 4 tbsp vegetable oil
• 2 large onions, finely chopped
• 15g tomato paste
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp chili powder
• 1 tsp salt
• 1 large head cauliflower (about 570g), broken into bite-size florets
• 400ml unsweetened coconut milk
• 75g unsalted cashews
• 75g frozen peas
• 1 tsp garam masala
• 1 small bunch cilantro, leaves chopped, for serving
• 1 lemon wedge, for serving
• Cooked basmati rice, for serving

Preparation:

1. Finely chop the ginger, garlic, and green chili together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.

2. In a large skillet with a lid, heat 3 tbsp oil over medium heat. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.

3. Stir in the tomato paste, coriander, cumin, chili powder, and 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.

4. Meanwhile, heat the remaining 1 tbsp oil in a small skillet over medium heat. Fry the cashews, stirring occasionally, for about 2 minutes. Transfer to a plate to cool.

5. Add the peas and garam masala to the cauliflower mixture and cook, stirring, for 5 minutes. Season to taste with salt.

6. Top the curry with the cashews, cilantro, and a squeeze of lemon just before serving. Serve with a steaming bowl of basmati rice.