Fresh-Pressed Olive Oil Club

Cauliflower, Cashew, and Coconut Curry

Cauliflower, Cashew, and Coconut Curry

Curries have been popular in Australia since the 19th century, reportedly helping newly arrived British colonialists adapt to the island continent’s unfamiliar proteins, like wombat and kangaroo. Here, we offer you a vegan version of the dish.


  • 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


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.

Serves 4 — Recipe adapted from Made in India: Recipes from an Indian Family Kitchen by Meera Sodha (Flatiron Books 2015)