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