Cauliflower curry

CAULIFLOWER, CASHEW, PEA, AND COCONUT CURRY Phool kobi kaju anna mattar nu shaak

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the ginger, garlic, and green chili into a mortar and pestle with a pinch of salt, bash everything to a paste, and set aside.

Step 2

Put 3 tablespoons of oil into a wide-bottomed, lidded frying pan on a medium heat and, when it's hot, add the onions. Fry them for 10 to 12 minutes, until golden and just turning brown, then add the ginger, garlic, and chili paste, and stir-fry for 3 to 4 minutes.

Step 3

Next add the tomato paste, ground coriander, cumin, chili powder, and 1 teaspoons of salt, then stir to mix.

Step 4

Add the cauliflower florets to the pan, coat in the spices, then pour in the coconut milk. Bring to a simmer before putting the lid on, turn the heat down to low, and leave to cook for 10 to 12 minutes.

Step 5

While the cauliflower is cooking, heat a tablespoon of oil in a small frying pan on a medium heat. When it's hot, fry the cashews for a minute on each side and tip on to a plate to cool.

Step 6

When the cauliflower is tender, add the peas and garam masala, stir, then cook for 4 to 5 minutes. Check the seasoning, then sprinkle the cashews, cilantro, and a squeeze of lemon over the top of the curry, just before serving.

Step 7

Serve with a big steaming bowl of basmati rice.