Description
A rich and velvety curry made with tender cauliflower florets simmered in a spiced cashew and coconut sauce, served alongside fluffy basmati rice—comforting, plant-based, and bursting with flavor.
Ingredients
Units
Scale
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional)
- 1 head cauliflower, broken into florets
- 1/2 cup raw cashews, soaked in hot water for 15 minutes
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water or vegetable broth
- Juice of 1/2 lemon
- Cooked basmati rice, for serving
- Chopped cilantro and cashews, for garnish
Instructions
- Heat coconut oil in a large skillet over medium heat. Add onion and sauté for 5 minutes until softened.
- Add garlic and ginger. Cook 1 minute, then stir in curry powder, turmeric, cumin, salt, and cayenne.
- Add cauliflower florets and toss to coat with the spices.
- In a blender, combine soaked cashews, coconut milk, and water or broth. Blend until smooth and creamy.
- Pour the cashew-coconut sauce into the skillet with the cauliflower. Stir well and bring to a simmer.
- Cover and cook for 15–20 minutes, until cauliflower is tender and sauce thickens.
- Stir in lemon juice, adjust seasoning as needed.
- Serve over basmati rice, garnished with chopped cilantro and cashews.
Notes
- Soak cashews ahead of time for a smoother sauce.
- Add peas or spinach for extra veggies.
- For a nuttier flavor, lightly toast the cashews before blending.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 5g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
