Equipment
Ingredients
Aromatics and Spices
- 15 g ginger, peeled and chopped
- 4 garlic, chopped
- 1 green chili, roughly chopped
- 8 g salt
- 45 ml vegetable oil
- 200 g onion, finely chopped
- 17 g tomato paste
- 9 g ground coriander
- 7½ g ground cumin
- 3 g chili powder
- 3 g garam masala
Main Components
- 567 g cauliflower, broken into bite-size florets
- 414 ml coconut milk
- 90 g peas, frozen or fresh
Finishing and Serving
- 15 ml vegetable oil
- 115 g unsalted cashews
- 30 g cilantro, leaves chopped
- 1 lemon
- basmati rice, cooked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 700 kcal
- Protein
- 15 g
- Carbohydrates
- 50 g
- Fat
- 54 g
- Fiber
- 12 g
- Sugar
- 13 g
- Sodium
- 876 mg
- Saturated Fat
- 25 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 1271 mg
- Calcium
- 146 mg
- Iron
- 6.9 mg
- Magnesium
- 182 mg
- Phosphorus
- 429 mg
- Zinc
- 3.7 mg
- Vitamin A
- 177 mcg
- Vitamin C
- 107 mg
- Vitamin E
- 4.4 mg
- Vitamin K
- 39 mcg
- Vitamin B6
- 0.7 mg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.20 mg
- Niacin
- 3.1 mg
- Folate
- 133 mcg
- Water
- 287 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the ginger, garlic, green chili, and a pinch of salt in a mortar and pestle. Mash the ingredients until a consistent paste forms.
Heat 45ml of vegetable oil in a large skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until they turn golden brown, approximately 10 minutes.
Stir the prepared ginger-garlic-chili paste into the onions. Cook for 3 to 4 minutes until the mixture is highly fragrant.
Add the tomato paste, ground coriander, ground cumin, chili powder, and the remaining 7.5g of salt to the skillet. Stir to incorporate.
Add the cauliflower florets and coconut milk to the skillet. Bring the liquid to a simmer, then reduce the heat to low, cover with a lid, and cook until the cauliflower is tender, about 10 to 12 minutes.
While the curry simmers, heat 15ml of vegetable oil in a small skillet over medium heat. Fry the cashews, stirring frequently, until they are golden brown, about 2 minutes. Remove from heat and transfer to a plate to cool.
Stir the peas and garam masala into the cauliflower mixture. Continue to cook for 5 minutes. Adjust salt to taste.
Garnish the curry with the fried cashews, chopped cilantro, and a squeeze of lemon juice. Serve hot with cooked basmati rice.
Chef's Notes
- For an extra depth of flavor, toast your spices briefly in a dry pan before adding them to the onions. Be careful not to burn them, as this will make them bitter.
- Ensure your cauliflower florets are roughly the same size for even cooking. If some are much larger, cut them down.
- Don't rush the onion sauté; achieving a deep golden brown color is crucial for building the curry's flavor base.
- Taste and adjust seasoning throughout the cooking process, especially before serving. The salt and spice levels can be tweaked to your preference.
- If you prefer a thicker curry, simmer uncovered for the last few minutes of cooking or mash a few pieces of cauliflower against the side of the pot.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Cauliflower texture may soften upon thawing.
Reheating: Heat in a saucepan over medium-low heat until steaming, adding a splash of water if the sauce has thickened.
Troubleshooting
Cauliflower is mushy and falling apart.
Cause: The vegetables were simmered for too long or at too high a temperature.
Fix: Cannot be fixed; serve as a thicker, rustic style curry.
Prevention: Check cauliflower for tenderness at the 8-minute mark.
The curry sauce is too thin.
Cause: The lid was not tight enough or the cauliflower released excess moisture.
Fix: Simmer uncovered for several minutes to reduce and thicken the coconut milk.
Prevention: Ensure a tight-fitting lid or simmer uncovered for the final 5 minutes.
Cultural Context
This cauliflower, cashew, pea, and coconut curry is a delicious adaptation of traditional Indian vegetable curries, which are a staple across the subcontinent. While specific to this recipe, the use of coconut milk and spices like cumin and coriander is common in South Indian and Sri Lankan cuisine, offering a rich, aromatic, and often milder flavor profile compared to some North Indian dishes. It's a versatile dish, perfect for a weeknight meal or a vegetarian centerpiece.
