Cauliflower, Cashew, and Coconut Curry

Ingredients

• One 1-inch piece fresh ginger, peeled and chopped
• 4 garlic cloves, peeled and roughly chopped
• 1 green chile, roughly chopped (seeded if you prefer less heat)
• Coarse salt (kosher or sea)
• 4 tablespoons extra virgin olive oil
• 2 large onions, peeled and finely chopped
• 1 tablespoon tomato paste
• 1 1/2 teaspoons ground coriander
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon chile powder
• 1 large head cauliflower (about 1 1/4 pounds), broken into bite-size florets
• One 14-ounce can unsweetened coconut milk
• 3/4 cup unsalted cashews
• 1/2 cup frozen peas
• 1/2 teaspoon garam masala
• 1 small bunch cilantro, leaves chopped, for serving
• 1 lemon wedge, for serving
• Cooked basmati rice, for serving

Directions

Step 1

Place the ginger, garlic, and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.

Step 2

In a large skillet with a lid, heat 3 tablespoons olive oil over medium heat. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.

Step 3

Stir in the tomato paste, coriander, cumin, chile powder, and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.

Step 4

Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.

Step 5

Add the peas and garam masala to the cauliflower mixture and cook, stirring, about 5 minutes. Season to taste with salt.

Step 6

Top the curry with the cashews, cilantro, and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.