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Cauliflower, cashew and green pea curry recipe

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    Source: www.sbs.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B6, H, C, P
    MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 cups water

    2. 1 cauliflower, florets only

    3. teaspoon ground turmeric

    4. teaspoon ground cumin

    5. teaspoon ground coriander

    6. teaspoon salt

    7. cup fresh or frozen green peas

    8. cup thick coconut milk

    9. 2 tablespoons oil

    10. 1 onion, chopped

    11. 5 curry leaves

    12. 1 pandanus leaf

    13. teaspoon mustard seeds

    14. 1 clove garlic, crushed

    15. 1 large green chilli

    16. teaspoon dried chilli flakes

    17. 1 tablespoon lemon juice

    Instructions Jump to Ingredients ↑

    1. Boil cashews in a large pan in the water until they are tender (about 20 mins). Add cauliflower to the cashews and cook for another 5 minutes.

    2. Sprinkle over the turmeric, cumin, coriander and salt. Add peas and coconut milk and bring back to a simmer.

    3. In a skillet, heat oil over medium heat.

    4. Add onion, pandanus leaf, curry leaves, mustard seeds, garlic and chillies and saut until golden. Add to the cauliflower curry.

    5. Finish with lemon juice and serve with roti or plain bread.

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