Creamy, incredibly flavorful cauliflower and pea curry that you can have ready in under 30 minutes. The creamy sauce made from cashews, tomatoes and coconut milk gets its spice from delicious Indian spices and a fine curry paste. A dish for every day and depending on the spiciness for the whole family.
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 2large portions
Calories 976kcal
Ingredients
FOR THE CREAMY SAUCE:
400ggTomatoes from a jar or can (quartered, chopped or passata)
115gCashews *soak in hot water at least one hour beforehand or in cold water for 6 hoursif no blender at hand, also goes vegetable cream
FOR THE CURRY:
15mlFrying oil or other high heat oil
55gred onionchopped
6gGarlic clovesfinely chopped
12gFreshly grated ginger
1Piece Bird Eye Chili or other chili or chili sauce to taste
30gCurry paste to taste
1Head cauliflowerCalculations recipe with weight 1kg including leaves and stalk, please note: depending on the size of the cauliflower, the volume may be larger and possibly use a larger pot
1red bell bell pepperoptional: 1 yellow bell bell pepper or mixed
250gPeas from the jar or frozenIdeally defrost beforehand
If serving rice, quinoa or other side dish, cook according to package directions.
FOR THE CREAMY SAUCE Place coconut milk, tomatoes and cashews in a high-powered blender and blend to a creamy sauce. Set aside.
400g g Tomatoes from a jar or can, 400 ml Coconut milk, 115 g Cashews *soak in hot water at least one hour beforehand or in cold water for 6 hours
Meanwhile, heat a medium skillet (choose larger skillet or pot depending on size of cauliflower head) with the oil. Sauté onion, garlic, ginger and chili in it and after about 2 minutes add curry paste.
15 ml Frying oil or other high heat oil, 55 g red onion, 6 g Garlic cloves, 12 g Freshly grated ginger, 1 Piece Bird Eye Chili, 30 g Curry paste to taste
Add cauliflower, peas and paprika and stir until everything is evenly coated with the curry paste.
1 Head cauliflower, 1 red bell bell pepper, 250 g Peas from the jar or frozen
Once the vegetables have softened a bit after 4-5 minutes, deglaze with the previously prepared sauce and stir well until everything is combined.
Season with maple syrup, curry powder, cumin, sea salt, black pepper and lime juice, stir and simmer for another 15 minutes over medium heat.
2 tbspn Curry powder, 1 tbspn Cumin, ½ tbspn black pepper, ½ tbspn Sea salt, 30 ml Lime juice, 15 ml maple syrup
Portion onto two plates, serve with desired accompaniments and enjoy!
Fresh parsley or basil, Basmati rice, Quinoa, Cauliflower rice, Almond flakes or sticks, Naan bread
Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.