Cauliflower, Cashew, Pea, And Coconut Curry

We saw this recipe for Cauliflower, Cashew, Pea, And Coconut Curry in our new Indian Cookbook: Made in India by Meera Sodha. I don't think any cuisine does vegetables as well as Indian Cooking. Because there is a billion Indians and many of them are vegetarians they have refined their cooking of vegetables over the centuries. This was a good dish.

Cauliflower, Cashew, Pea, And Coconut Curry

Phool kobi kaju anna mattar ju shaty

Made in India

Meera Sodha

I ate a variation of this recipe in a small cliff-top cafe in Varkala, Kerala. Coconuts grow feverishly along the coastline there, and as a result end up in many South Indian dishes.

The cauliflower becomes deliciously soft and tender when cooked m coconut milk and tastes great with fresh, sweet green peas and crunchy cashews. It’s substantial enough to eat on its own with just a bit of rice, and speedy enough to make midweek.

Serves 4

1-3/4   inch piece of ginger, peeled and roughly chopped

4         cloves of garlic, roughly chopped

1         fresh green chili, roughly chopped (seeded if you prefer less heat) less heat)

4         tablespoons canola oil

1         large onions, finely chopped

1         tablespoon tomato paste

1-1/2   teaspoons ground coriander

1-1/4   teaspoons ground cumin

½        teaspoon chili powder

1         large head of cauliflower (around 1-1/4 pounds), broken info bite-size florets

1-1/2 cups coconut milk

4         ounces unsalted cashews

½        cup plus 2 tablespoons garden peas, fresh or frozen

½        teaspoon garam masala

a small bunch of cilantro (1/2 ounce), leaves chopped

a wedge of lemons*

Put the ginger, garlic, and green chili into a mortar and pestle with a pinch of salt, bash everything to a paste, and set aside.

Put 3 tablespoons of oil into a wide-bottomed, lidded frying pan on a medium heat and, when it’s hot, add the onions. Fry them for 10 to 12 minutes, until golden and just turning brown, then add the ginger, garlic, and chili paste, and stir-fry for 3 to 4 minutes. Next add the tomato paste, ground coriander, cumin, chili powder, and 1-1/4 teaspoons of salt, then stir to mix.

Add the cauliflower florets to the pan, coat in the spices, then pour in the coconut milk. Bring to a simmer before putting the lid on, turn the heat down to low, and leave to cook for 10 to 12 minutes.

While the cauliflower is cooking, heat a tablespoon of oil in a small frying pan on a medium heat. When it’s hot, fry the cashews for a minute on each side and tip on to a plate to cool.

When the cauliflower is tender, add the peas and garam masala, stir, then cook for 4 to 5 minutes. Check the seasoning, then sprinkle the cashews, cilantro, and a squeeze of lemon over the top of the curry, just before serving.

Serve with a big steaming bowl of basmati rice.