Cauliflower, Pea, and Coconut Curry
A simple Indian cauliflower, pea, and coconut curry that is rich with warm spices.
Yield: 4 servings
  • 1¾-inch piece of chopped ginger, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 green chili, seeded and roughly chopped
  • salt, to taste
  • 4 tbsp canola oil
  • 2 large onions, diced
  • 1 tbsp tomato paste
  • 1½ tsp ground coriander
  • 1¼ tsp ground cumin
  • ½ tsp chili powder
  • 1 large head of cauliflower, broken into bite-sized florets
  • 1½ cups coconut milk
  • 4 oz unsalted cashews
  • ½ cup peas
  • ½ tsp garam masala
  • lemon
  • basmati rice, cooked according to package directions
  1. Combine the ginger, garlic, chili, and a pinch of salt in a mortar and pestle or food processor. Grind to a paste and set aside.
  2. Heat 3 tbsp of the oil in a large frying pan over medium heat. Add the onions and fry for 10-12 minutes, or until golden and just starting to brown. Add the ginger garlic paste and fry for 3-4 minutes. Add in the tomato paste, ground coriander, cumin, chili powder, and 1¼ tsp salt. Stir to mix.
  3. Add the cauliflower florets to the pan and toss so that they are evenly coated with the spices. Pour in the coconut milk and bring to a simmer. Cover the pan and reduce the heat to low. Simmer for 10-12 minutes.
  4. Meanwhile, heat the remaining tbsp of oil in a separate pan over medium heat. Add the cashews and fry until golden, about a minute per side. Remove to a plate to cool.
  5. Once the cauliflower is tender, add the peas and garam masala. Cook for 4-5 minutes. Season to to taste with salt and black pepper.
  6. Serve the cauliflower curry on a bed of rice topped with the cashews and a squeeze of lemon juice.
Recipe from Made In India
Recipe by Joanne Eats Well With Others at