the best Cauliflower and Potato Curry
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Cauliflower and Potato Curry With Cashews

Simple cauliflower curry
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 People
Calories 776kcal
Author Healing Tomato

Ingredients

  • 1/2 Cauliflower Cut into small floret
  • 2 Potatoes Medium sized
  • 1/2 cup sweet baby peas thawed
  • 2 tomatoes roughly chopped
  • 1/2 red onion julienned
  • 1/2 cup cashews
  • 5 tbsp Olive Oil
  • 2 cups Water
  • 2 cloves Garlic chopped
  • 1 tbsp Ginger Shredded, optional
  • 2-3 Thai green chili
  • 2 tbsp red chili pepper
  • 1 tbsp turmeric powder (optional)
  • 2 tbsp cumin powder or to taste
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 1 red chili dried, optional

Instructions

  • Crush the tomatoes in a processor along with the ginger and garlic
  • Cut the green chillies into very small pieces
  • Soak the cashews in warm water for about 10 minutes
  • In a medium pan, add the oil and allow to heat for about 30 seconds
  • Add the mustard seeds and allow to pop
  • Add the cumin seeds
  • Add the onions and let them caramalize
  • Add the cashews and let cook for about 30 seconds. Stir constantly
  • Add the turmeric, red chili powder and cumin powder
  • Add the tomato puree and water
  • Let it cook for about 10 minutes or until some of the water has dissipated.
  • Add the cauliflower, potatoes and peas.
  • Cover and let it cook for about 15 minutes or until the cauliflower can be crushed with a spoon. Stir constantly.

Serve with roti and / or rice.

    Nutrition

    Calories: 776kcal | Carbohydrates: 65g | Protein: 18g | Fat: 53g | Saturated Fat: 7g | Sodium: 226mg | Potassium: 1983mg | Fiber: 14g | Sugar: 12g | Vitamin A: 1775IU | Vitamin C: 132.2mg | Calcium: 221mg | Iron: 18.3mg