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 (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, 2 green cardamoms, and stir for a minute on medium heat.
Add 1 teaspoon of grated ginger, 2 cloves of minced garlic, 1 chopped Thai chili, 2 green cardamoms, and sauté for 30 seconds.
Next, add 1 chopped onion and sauté until it turns brown, about 7-8 minutes.
Add 3 medium tomatoes, puréed, stir in salt, 1 teaspoon ground turmeric, 1 teaspoon ground cayenne, 1 tablespoon ground coriander, 1/4 cup of hot water, and simmer for 10 minutes on medium-low heat.
Stir in a can of full fat coconut milk, using only the creamy fat solids after draining the water.
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 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 a few cashews until they are brown and toasted.
Add cashews to the curry and serve hot with rice or naan.
