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Cauliflower and Potato Curry With Cashews

Cauliflower and Potato Curry With Cashews

Cauliflower and Potato Curry With Cashews is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 2 Servings
Tags: Vegan
Health Score: 100 %

Ingredients:

1/2 cup

baby peas
1/2 cup

cashews
1/2

cauliflower
2 tbsp

chilli powder
2

chillies
2 tbsp

cumin powder
1 tbsp

cumin seeds
2 cloves

garlic
1 tbsp

ginger
1 tbsp

mustard seeds
5 tbsp

olive oil
2

potatoes
1

red chili
1/2

red onion
2

tomatoes
1 tbsp

turmeric powder
2 cups

water

Instructions:

  1. Cut the cauliflower into small florets

  2. Cut the potatoes into small pieces

  3. Cut the onions into thin long stips

  4. Crush the tomatoes in a processor along with the ginger and garlic

  5. Cut the green chillies into very small pieces

  6. Soak the cashews in warm water for about 10 minutes

  7. In a medium pan, add the oil and allow to heat for about 30 seconds

  8. Add the mustard seeds and allow to pop

  9. Add the cumin seeds

  10. Add the onions and let them caramalize

  11. Add the cashews and let cook for about 30 seconds. Stir constantly

  12. Add the turmeric, red chili powder and cumin powder

  13. Add the tomato puree and water

  14. Let it cook for about 10 minutes or until some of the water has dissipated.

  15. Add the cauliflower, potatoes and peas.Cover and let it cook for about 15 minutes or until the cauliflower can be crushed with a spoon. Stir constantly.

Wine Pairing :

  • gruener veltliner
  • riesling
  • sparkling rose

Curry works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes.