Cauliflower, Cashew, Pea and Coconut Curry Recipe (2024)

Does "green chile" refer to a specific pepper?

Took an idea from the Spiced Chickpea Stew recipe and added a drained can of chickpeas and 1/2 tsp of turmeric after adding the spices in Step 3 but before adding the tomato paste. Cooked for about ten minutes and then continued this recipe. I used 2 cans of light coconut milk and the dish was thickened by the breakdown of some of the chickpeas. This added some more protein. Delicious with basmati rice.

Our whole family loved it. For weeknight ease, do Step 1 in a mini food processor - make double to freeze for future Indian dishes. Toast the cashews in the oven in a single layer for 10 mins @ 350 for less fat & more flavor. I subbed ghee for all of the canola oil for more depth of flavor. And I marinated 1 c. of cubed tofu in 1 tbsp of ghee 1 tbsp turmeric 1 tsp of salt, sautéed til golden & slightly crispy & added last - I have a family of protein fanatics & it was a delicious addition.

Rather than plain milk which will not have the same richness or texture , try evaporated milk .Whether low fat or full, the texture is excellent for sauces and I have been subbing it for years in butter chicken , pasta sauces and anywhere cream or coconut milk may be suggested.

Made this tonight, the only change being to omit cumin (for some reason, I can longer tolerate it) and used cardamom instead. I doubled/tripled the amount of spices, due to some people's comments that they found it bland and knowing I prefer heavily-spiced food. The result: the most delicious curry I've ever had! I made no other changes, served over a bed of basmati rice, used the cashews, a nice squeeze of lemon, and chopped cilantro. Absolutely fantastic!

At 47 grams of fat per serving (22 grams saturated), this was delicious, but a little too scary-rich for me. I cooked the onions in 2 tablespoons of oil, not 3, and roasted the cashews in the oven, thereby cutting out half of the oil. I also doubled the peas, and that seemed like the perfect amount. Next time, I will try reduced-fat coconut milk and see if that works. It probably won’t taste quite as good, but it will certainly be more healthful.

Green chili usually refers to a fresh hot green chili. Serrano or Thai bird’s eye are good subs easily found. The chili powder called for is typically ground hot red chili. Cayenne is an easily found sub. You can also find Indian red chili powder at an Indian grocery store or online. There are several types.

I followed this wonderful recipe exactly and achieved a wonderful though slightly bland for me meal. It lasted me for three days and I gave a quarter of it away. However, I cannot conceive how this could be made in 45 minutes. It took me 30 minutes to clean the garlic, mash the coriander and cumin seeds, and prepare the paste. The 13.5 oz can of light coconut milk provided plenty of liquid and the times for cooking the cauliflower do not reduce the liquid much. I will probably spice more next.

I agree with Kalahun - this is not a 45-minute recipe unless you’re a speed chopper and fast with a mortar and pestle. It took me 1 hour & 20 minutes from start to finish, but well worth it. I followed another cook’s advice and upped the spices (2 tsp each coriander and cumin, 1 tsp chili powder), and it was not too spicy. Used full-fat coconut milk (current and reliable research tells us not to worry about fat!). It was really yummy. My 14-year-old son asked for seconds! Served with wild rice.

Easy to make and really delicious. I made it exactly like the recipe—no shortcuts, no substitutions.

Roasted the cauli and added some squash with olive oil, salt, cumin and chili flakes for 40 minutes before adding to the mix. Added lemongrass to the paste (out of ginger). Doubled the spices. Melted coconut oil and added some tamarind paste then smeared the cashews in that and roasted them in the oven for 25 min. Added fresh lime over everything and served with giant couscous. Incredibly filling and tasty. My husband gave it 10/10! A yummy treat on a cold day in London.

I smiled when I saw all the changes in your adaptation. But really, a good basic recipe is infinitely adaptable. Yours sounds delicious, too.

Made this with what was available in the pantry and freezer, substituting frozen stir-fry vegetables for the cauliflower, no chili or cashews, but used full fat coconut milk, all the spices, ginger, garlic, onion, and a frozen tbsp of tomato paste, all cooked in avo oil. Served it over cauliflower "rice" (also in the freezer). It was delicious. Had leftover poached chicken breast available for those who wanted a bit more protein. Will be in regular rotation at our house

Added some raisins. Sweetness was a nice counterpoint.

I found this a little bland. I would increase the spices and the salt. The hit of lemon juice at the end helps. Also, I did the minimum cooking times (10 min. + less than 5) for the cauliflower and it was on the verge of mushy.

Cooked this exactly as instructed. Delicious! No wonder it gets 5 stars!

Added chick peas to boost protein. Didn't cook the cashews in oil, but just toasted them and chopped them up. Topped up the spices as directed by others. Flavor was delicious.

This was excellent! Toothsome, flavorful, and satisfying. I did follow some of the recommendations, baked cashews to toast them and served over brown basmati rice. I also "rounded up" on the spices and used avocado oil. Will definitely make again.

Great dish. With the lemon and ginger ratio, it came out a bit "brighter" than what I'm accustomed to at Indian restaurants. I'm going to try reducing the ginger a bit, removing the lemon, and upping the cumin / garam next time to see if that tilts it back a bit. Still a family favorite, which for my two veggie-averse kiddos is a win.

A little time consuming...the weeknight turned into the next day-- I guess I started too late.Absolutely delicious however. At my husband's request I added some sautéed chicken to take it out of the vegan realm. Going to serve this one for company with some naan and a some sort of salad. My husband shook on some soy sauce, nails on a blackboard for me, but I try and mind my own business when it comes to condiments.

Yummmmm! Per other comments, I made the ginger paste in a food processor and toasted the cashews in the oven at 350 for about 8 minutes. I used avocado oil. Oh yeah, and doubled all the spices!! Delicious. Don’t skip the lemon at the end, it pulls it all together nicely.

SO GOOD. Used dehydrated ginger (reconstituted), jalapeño for the green chili, roasted sea salt cashews because I couldn’t find unsalted (I did not fry them since they were already roasted). Served with brown basmati rice and naan.

this dish was wonderful- I upped the spices a bit and added a can of cannellini beans along with the peas, and then a giant bunch of baby kale/spinach to up the greens. we'll definitely add this to the regular rotation. delicious, relatively quick, and tasty.

Great recipe! Very tasty. After reading the comments, I made this adding about 1/2 tsp additional of every spice. I was working up a sweat trying to mash the ingredients in step 1 so I gave up on that and left the ingredients diced. Recipe could use a little more ginger. My husband doesn’t like coconut milk so I used 1/2 c Lite and 1/2 c chicken broth. Added crispy tofu at the end for protein and toasted the cashews in the oven with the tofu. Skipped the garam masala.

I had such high hopes for this recipe but alas, it was not to be. I love cauliflower and all the spices and flavors this recipe called for but my dish ended up rather watery and bland (and I doubled the spices as others recommended!) Maybe if I had roasted the cauliflower…. I actually tossed the leftovers, which I hardly ever do, because nobody was going to eat this dish a second time!

We made this per the recipe. It was pretty bland. Unfortunately we didn’t read the comments until later or we would have added extra spices as others have recommended.

Looking at the notes from others, I doubled the spices except the green chili. I halved the amount of coconut milk, and airfried the cauliflower before adding it to the rest. I threw in a can of chickpeas for protein. Husband wants it on the regular meal list. Easy one pot meal, will make again.

Really bland. It needs way heavier spicing. Not a bad flavour combo or method, but this needs probably double the amount of spice.

Really good as written. Easy to accessorize.

Easy to make and delicious