Effortless Cauliflower Curry (Print Version)

# Ingredients:

01 - Half a lemon.
02 - 1 tablespoon tomato paste.
03 - 100 g cashew nuts.
04 - 700 g cauliflower.
05 - 4 cm piece of ginger.
06 - 1 green chili.
07 - 150 g frozen peas.
08 - 1 level teaspoon of cumin.
09 - 1.5 teaspoons ground coriander.
10 - 200 g onions.
11 - 4-5 garlic cloves.
12 - 0.5 teaspoon cayenne pepper.
13 - 0.5 teaspoon garam masala.
14 - 200 ml cream.
15 - 400 ml coconut milk.
16 - Ghee or oil for the pan.

# Instructions:

01 - Toss in the peas, cashews, and some garam masala. Let it cook for 5 minutes. Freshen up with that squeeze of lemon.
02 - Pour in coconut milk and cream. Put the lid on. Let it gently bubble for 15 to 18 minutes.
03 - Sauté the ginger, garlic, and chili paste with the dry spices. Add your cauliflower and stir everything together with the paste.
04 - Let the onions cook down in ghee for about 15 minutes until they turn brown and sweet.
05 - Chop onions into cubes and break cauliflower up. Mix ginger, chili, and garlic until it’s like a mash.

# Notes:

01 - Great with potatoes, naan, or rice.
02 - Grab already roasted, salted cashews if you can.
03 - Can take seeds out of the chili if you want it milder.

Back