A rich but also nutritious vegan curry; tastes great with basmati rice and/or naan
(Adapted from Made in India, by Meera Sodha)
For curry
1-inch piece fresh ginger, peeled and minced
4 garlic cloves, minced
1 green chili pepper, roughly chopped (optional)
salt
canola oil
2 large onions, finely chopped
1 tablespoon tomato paste
1½ teaspoons ground coriander
1¼ teaspoons ground cumin
½ teaspoon chili powder
1 large head cauliflower (about 1¼ pounds), cut into bite-size florets
1 (14-ounce) can unsweetened coconut milk
4 ounces unsalted cashews (about ¾ cup)
½ cup frozen peas
½ teaspoon garam masala
1 small bunch cilantro, leaves roughly chopped
1 lemon wedge
For serving
naan and/or cooked basmati rice
Finely chop the ginger, garlic, and green chili pepper (if using) together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.
In a large skillet or sauté pan with a lid, heat 2 tablespoons of oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger-garlic paste and cook, stirring, for 2 to 3 minutes.
Next add the tomato paste, coriander, cumin, chili powder, and 1¼ teaspoons salt, then stir to mix. Add the cauliflower florets to the pan, coat them 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.
Meanwhile, heat 1 tablespoon of oil in a small frying pan over medium. Fry the cashews, stirring occasionally, for 2 minutes. Transfer to a plate to cool. (Frying the cashews can be skipped if you want to use fewer dishes and keep things simpler.)
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 naan and/or basmati rice.
First Thursday Recipes 