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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (259g) Recipe makes 4 servings The following items or measurements are not included below: sucanat vegetable stock |
||
| Calories 173 | ||
| Calories from Fat 73 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.2g | 12% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 382mg | 15% | |
| Potassium 748mg | 21% | |
| Total Carbohydrate 21.5g | 7% | |
| Dietary Fiber 7.3g | 29% | |
| Sugars 7.5g | ||
| Protein 8.1g | 16% | |
Cauliflower in Coriander Cashew Sauce
By: Chef Edlear
Oct 20, 2008
A lovely, mild vegan curry, serve this with steamed basmati. Daughter #3 likes it with aloo paratha to scoop. Adapted from The Complete Vegan cookbook. Sometimes I make this with parsley instead of the cilantro.
SERVES 4
Ingredients
- 1/3 cup raw cashews
- 2 tablespoons raw sesame seeds
- 1 cup fresh tomato or canned tomato
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 2 teaspoons ground coriander
- 2 garlic cloves
- 1 teaspoon turmeric
- 1 teaspoon sucanat
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon cayenne
- 1 cup vegetable stock
- 6 cups chopped cauliflower
- 1 cup frozen peas
Directions
1
Grind the cashews with the sesame seeds in a food processor. Add in the tomatoes,cilantro, lime juice, coriander, garlic,turmeric, salt, sucanat, and cayenne. Blend, then add in the stock and blend until fairly smooth.2
Put both the puree and the cauliflower in a large sized saute pan and bring to a simmer.3
Reduce the heat to medium low, cover, and simmer for about 10 minutes. If needed at this pont, add in another 2 tablespoons of stock (or water) to prevent curry from sticking.4
Keep cooking for another 5 minutes, or until the cauliflower is done to your liking, It'll depend on how small you chopped it in the first place, I like mine in pretty good sized pieces.5
Add in the peas, and cook to tender. I prefer peas with the vibrant color still, so I would just barely thaw them in the cauliflower/cashew sauce.6
If you use frozen peas with ice crystals on them, rinse the ice off in a strainer before adding to prevent the ice from diluting the dish.
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- Course > Main Dish
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- Main Ingredient > Vegetables > Cauliflower
- Preparation > Time to Make > < 30 mins
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Nikoma
On Apr 8, 2009
This sauce is phenominal! I can't even tell you how happy I am with this. After transferring to the serving bowl I just stood at the stove scraping the skillet lol Made exactly as directed. The peas add a nice sweetness. The spices are PERFECT. And it was easy to whip up. Thank you!
From: Karen Elizabeth
On Feb 25, 2009
I enjoyed this, and found it very easy to prepare, with good texture and flavour. As suggested, I allowed my peas to just barely cook in the sauce, and they were perfect. Served with steamed rice for a delicious mid-week meal that I will certainly make again.
From: VegSocialWorker
On Oct 30, 2008
Wow, hands down the best curry to come out of our kitchen. It's so easy to make as well. A great weeknight meal. I had two servings and want more, but we've licked the pan clean. I will make this again and again for sure. Thanks for posting!
From: free-free
On Feb 13, 2009
Great curry...easy to whip together, rich and creamy with just the right amount of kick (i kicked mine a little bit harder w/ some homemade pepper flake mix 
...i added a little bit of honey too because my lime was real tangy...served with a couscous that i added cashews, raisins and baby spinach to (really like the raisins with the coriander cashew sauce too and will add them right in next time for a sweet twist to the spice)...the meal was topped off with a gift of homemade naan that mr. free-free brought home from his work mate ...a feast = DELISH!! Thanks so much for posting this winner!!! Made for "Healthy Choices Tag"
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