Cauliflower and Potato Curry With Cashews
Cauliflower and Potato Curry With Cashews is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Healing Tomato
Cut the cauliflower into small florets
Cut the potatoes into small pieces
Cut the onions into thin long stips
Crush the tomatoes in a processor along with the ginger and garlic
Cut the green chillies into very small pieces
Soak the cashews in warm water for about 10 minutes
In a medium pan, add the oil and allow to heat for about 30 seconds
Add the mustard seeds and allow to pop
Add the cumin seeds
Add the onions and let them caramalize
Add the cashews and let cook for about 30 seconds. Stir constantly
Add the turmeric, red chili powder and cumin powder
Add the tomato puree and water
Let it cook for about 10 minutes or until some of the water has dissipated.
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
- 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.