Cauliflower in Coriander Cashew Sauce Recipe #331989
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.
by Chef Edlear
27 min | 10 min prep
SERVES 4
- 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
- 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.
- Put both the puree and the cauliflower in a large sized saute pan and bring to a simmer.
- 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.
- 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.
- 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.
- 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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5 stars