Cauliflower-Chickpea Curry with Cashews
Ingredients
- 1 tsp oil
- 2 tsp cumin seeds
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 Thai chili (optional)
- 2 green cardamom
- 1 large onion, chopped finely
- 3 medium tomatoes, puréed until smooth
- Salt, to taste
- 1 tsp ground turmeric
- 1 tsp ground cayenne
- 1 tbsp ground coriander
- 1 can full fat coconut milk
- 1 cup chickpeas (cooked) or 1 can chickpeas (rinsed and drained)
- 2 cups cauliflower florets
- 1 tsp garam masala
- Some chopped cilantro
- 1 tsp lemon juice
- 1/4 cup unsalted cashews
Preparation
Heat a teaspoon of oil in a deep pot and add 2 teaspoons of cumin seeds and 2 green cardamoms, then stir for a minute on medium heat.
Add 1 teaspoon of grated ginger, 2 cloves of minced garlic, 1 chopped Thai chili, and 2 green cardamoms, then sauté for 30 seconds.
Next, add 1 chopped onion and sauté until it turns brown, about 7 to 8 minutes.
Add 3 medium puréed tomatoes, stir in salt, 1 teaspoon ground turmeric, 1 teaspoon ground cayenne, 1 tablespoon ground coriander, and 1/4 cup of hot water, then simmer for 10 minutes on medium-low heat.
Stir in the creamy solids from a can of full-fat coconut milk.
Add 1 cup of chickpeas and 2 cups of cauliflower florets, and stir well until combined.
Cover and cook until the cauliflower florets are tender and cooked through, about 15 minutes.
Remove the cover and add some hot water if the curry is too dry, then adjust seasoning and consistency.
Add 1 teaspoon of garam masala, some chopped cilantro if desired, and a teaspoon of lemon or lime juice.
Cashews
Heat a small pan and roast the cashews until they are brown and toasted.
Add the cashews to the curry and serve hot with rice or naan.
