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Cauliflower, cashew and green pea curry

  • 4servings
  • 60minutes

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Source: food.ninemsn.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. 1 cup cashews

  2. 3 cups water

  3. 1 cauliflower, florets only

  4. teaspoon ground tumeric

  5. teaspoon ground cumin

  6. teaspoon ground coriander

  7. teaspoon salt

  8. cup fresh or frozen green peas

  9. cup thick coconut milk

  10. 2 tablespoons oil

  11. 1 onion, chopped

  12. 5 curry leaves (or 1 bay leaf)

  13. teaspoon mustard seeds

  14. 1 clove garlic, crushed

  15. teaspoon dried chilli flakes

  16. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Boil cashews in a large pan in the water until they are tender - for at least 20 minutes - adding more water if necessary.

  2. Add cauliflower, tumeric, cumin, coriander and salt to the cashews and cook for another 5 minutes. Add peas and coconut milk and bring back to the boil.

  3. In another pan heat oil over medium heat, add onion, curry leaves, mustard seeds, garlic and chillies saut until golden. Add to the vegetable mixture.

  4. Finish with lemon juice and serve with roti or chunks of plain bread.

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