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Cauliflower, Cashew, Pea and Coconut Curry

Jennifer Steinhauer
  • 45 minutes
  • Serves 4

INGREDIENTS

1

(1-inch) piece fresh ginger, peeled and chopped

4

garlic cloves, chopped

1

green chile, roughly chopped (seeded if you prefer less heat)

Kosher salt

4 tbsp

canola oil

2

large onions, finely chopped

1 tbsp

tomato paste

1 1/2 tsp

ground coriander

1 1/4 tsp

ground cumin

1/2 tsp

chile powder

1

large head cauliflower (about 1 1/4 pounds), broken into bite-size florets

1 14 ounce can

unsweetened coconut milk

4 oz

unsalted cashews (about 3/4 cup)

1/2 cup

frozen peas

1/2 tsp

garam masala

1

small bunch cilantro, leaves chopped, for serving

1

lemon wedge, for serving

Cooked basmati rice, for serving