Cauliflower Cashew Vegan Curry Recipe – EatWell Magazine
This is a really tasty vegan curry recipe that is perfect as a nourishing stand-alone meal or served with rice or quinoa.
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Cooking tools:
- Lidded pan
- Food processor
- Mortar and pestle
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Mixing bowl
- Lime press
- Stove
- Saucepan
- Serving bowl
- Colander
- Peeler
Ingredients
- 150g raw cashews
- 5 cloves garlic, peeled
- 5cm fresh ginger, peeled & chopped
- 1 chilli (optional)
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp garam masala
- Sea salt
- black pepper
- 2 onions, finely chopped
- 4 tbsp olive oil
- 1 tbsp tomato paste
- 1 head cauliflower, broken into small florets
- 400mL tin coconut milk
- 1 cup frozen peas
- 1 bunch coriander, leaves finely diced, to serve
- 1 lime, to serve
- Cooked rice or quinoa, to serve
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