Creamy Coriander Cashew Cauliflower Curry
Indulge in this delightful vegan curry featuring tender cauliflower enveloped in a creamy, rich coriander and cashew sauce. This dish is perfect for family gatherings and can be easily paired with fragrant steamed basmati rice or warm aloo paratha for scooping. With flavors that dance on your palate and a hint of zing from lime juice, this curry is not only comfort food at its best but also a nutritious choice. Adapted from The Complete Vegan Cookbook, you can play around with the herbs and use parsley for a unique twist.
4
Servings
200
Calories
14
Ingredients
Ingredients
Raw cashews
1/3 cup (soaked in water for at least 2 hours)
Raw sesame seeds
2 tablespoons (toasted lightly)
Fresh tomatoes or canned tomatoes
1 cup (chopped if fresh)
Chopped cilantro
1/4 cup (fresh)
Lime juice
2 tablespoons (freshly squeezed)
Ground coriander
2 teaspoons (spice)
Garlic cloves
2 (minced)
Turmeric
1 teaspoon (spice)
Sucanat (or brown sugar)
1 teaspoon (sweetener)
Salt
1/2 teaspoon (to taste)
Cayenne pepper
1/4 teaspoon (spice)
Vegetable stock
1 cup (low sodium)
Chopped cauliflower
6 cups (fresh)
Frozen peas
1 cup (thaw or rinse to remove ice crystals)
Instructions
1
Begin by soaking the raw cashews in water for at least 2 hours to soften them. After soaking, drain and rinse.
2
In a food processor, grind the soaked cashews and raw sesame seeds into a fine mixture. Add in the chopped tomatoes, cilantro, lime juice, ground coriander, minced garlic, turmeric, salt, sucanat, and cayenne pepper. Blend until combined, then gradually pour in the vegetable stock and blend until the mixture is relatively smooth.
3
Transfer both the cashew-tomato puree and the chopped cauliflower into a large sauté pan. Stir to distribute evenly and bring the mixture to a gentle simmer over medium heat.
4
Once simmering, reduce the heat to medium-low, cover the pan, and allow the curry to simmer for about 10 minutes. Check the consistency and, if necessary, add an additional 2 tablespoons of vegetable stock (or water) to prevent the curry from sticking.
5
Continue to cook for another 5 minutes, or until the cauliflower reaches your desired tenderness. Keep in mind that the cooking time will depend on the size of your cauliflower pieces; aim for bite-sized chunks.
6
Gently fold in the frozen peas and cook for an additional 1 to 2 minutes, just until they are heated through but still vibrant in color. If using frozen peas with ice crystals, rinse off the ice in a strainer before adding to the curry to retain the dish's integrity.
7
Serve the creamy coriander cashew cauliflower curry hot, alongside steaming basmati rice or aloo paratha for a satisfying meal.
Nutrition Information
10
Fat
20
Carbs
5
Protein
5
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Coriander Cashew Cauliflower Curry?
It is a delightful vegan curry featuring tender cauliflower in a rich sauce made from blended cashews, sesame seeds, cilantro, and tomatoes.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
How long should I soak the raw cashews?
The raw cashews should be soaked in water for at least 2 hours to soften them before blending.
Can I use canned tomatoes for this curry?
Yes, you can use either 1 cup of fresh chopped tomatoes or canned tomatoes.
What can I substitute for cilantro?
According to the recipe, you can use parsley for a unique twist if you prefer not to use cilantro.
Is this recipe suitable for vegans?
Yes, this is a 100% plant-based and vegan recipe.
What should I serve with this cauliflower curry?
It pairs perfectly with fragrant steamed basmati rice or warm aloo paratha.
How much fat is in one serving?
There are 10 grams of fat per serving.
What is the protein content of this dish?
This recipe provides 5 grams of protein per serving.
How many carbohydrates are in a serving?
Each serving contains 20 grams of carbohydrates.
How much fiber does this curry have?
There are 5 grams of fiber per serving.
What sweetener is used in this recipe?
The recipe calls for 1 teaspoon of sucanat, but brown sugar can be used as a substitute.
Does this curry contain any cholesterol?
Based on the nutritional information provided, there is no cholesterol in this dish.
How do I prepare the cashew and sesame mixture?
Grind the soaked cashews and toasted sesame seeds in a food processor into a fine mixture before adding other sauce ingredients.
What spices are used for the flavor profile?
The dish uses ground coriander, turmeric, garlic, salt, and cayenne pepper.
How long does the cauliflower need to simmer?
The cauliflower should simmer for about 10 minutes covered, and then an additional 5 minutes or until tender.
When should I add the frozen peas?
Fold in the frozen peas at the very end and cook for only 1 to 2 minutes until heated through.
Why should I rinse the frozen peas before adding them?
Rinsing off ice crystals helps retain the integrity and vibrant color of the dish.
How much vegetable stock is required?
The recipe uses 1 cup of vegetable stock, with an optional 2 extra tablespoons if the sauce becomes too thick.
What size should the cauliflower be cut into?
The cauliflower should be chopped into bite-sized chunks.
Is this recipe spicy?
It contains a 1/4 teaspoon of cayenne pepper, providing a hint of heat that can be adjusted to your preference.
What gives the curry its zingy flavor?
The addition of 2 tablespoons of freshly squeezed lime juice provides a bright zing to the sauce.
How many ingredients are in this recipe?
There are 14 ingredients in total.
What is the base of the creamy sauce?
The creamy base is created by blending soaked cashews, sesame seeds, and vegetable stock.
What is the total amount of cauliflower needed?
You will need 6 cups of fresh chopped cauliflower.
Can I use water instead of vegetable stock?
Yes, water can be used as a substitute if vegetable stock is unavailable.
Is this dish healthy?
Yes, it is a nutritious, plant-based meal with a good balance of fiber and healthy fats from cashews.
What is the origin of this recipe?
This recipe is adapted from 'The Complete Vegan Cookbook'.
How do I ensure the curry doesn't stick to the pan?
If the sauce gets too thick while simmering, add 2 tablespoons of stock or water to prevent sticking.