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Cauliflower and Potato Curry With Cashews
Rini
Simple cauliflower curry
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
Indian
Servings
2
People
Calories
776
kcal
Ingredients
1x
2x
3x
½
Cauliflower
Cut into small floret
2
Potatoes
Medium sized
½
cup
sweet baby peas
thawed
2
tomatoes
roughly chopped
½
red onion
julienned
½
cup
cashews
5
tbsp
Olive Oil
2
cups
Water
2
cloves
Garlic
chopped
1
tbsp
Ginger
Shredded, optional
2
Thai green chili
add one more if you like it spicy
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:
776
kcal
Carbohydrates:
65
g
Protein:
18
g
Fat:
53
g
Saturated Fat:
7
g
Sodium:
226
mg
Potassium:
1983
mg
Fiber:
14
g
Sugar:
12
g
Vitamin A:
1775
IU
Vitamin C:
132.2
mg
Calcium:
221
mg
Iron:
18.3
mg
Keyword
vegan cauliflower curry
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