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We hope you got insight from reading it, now let’s go back to charred cauliflower and toasted cashew vegan curry recipe. To make charred cauliflower and toasted cashew vegan curry you only need 16 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Charred cauliflower and toasted cashew vegan curry:
- Provide 1 large onion (diced)
- Take 1/2 tsp finely chopped green chillies
- Use 1/2 tsp grated ginger
- Prepare 1 tbsp cooking oil
- Prepare 1 tin coconut milk
- Prepare 2 tbsps chopped (tinned) tomatoes
- Get 1/2 tsp Garam masala
- Prepare 1/4 tsp chilli powder
- Get 1/4 tsp turmeric powder
- Get 1/4 tsp coriander powder
- Prepare 1/2 tsp ground cumin
- Get 1 pinch ground cinnamon
- Provide 4-5 green cardamoms (ground)
- You need 20 ml water + some to blanch
- Take 200 gm cauliflower florets
- Take Handful cashew nuts (toasted)
Instructions to make Charred cauliflower and toasted cashew vegan curry:
- Heat oil in a pan, sauté the onions, green chillies and ginger until light golden brown.
- Add the tomatoes, coconut milk, water and dry spices. Blend until smooth. Cook the sauce on low heat until it thickens
- Blanch the cauliflower florets for 5 minutes. Dry roast the cauliflower florets in an oven at 200C, turning the florets every so often. [I don’t like eat unwashed veggies, and how would you properly wash a floret anyway, so I blanch it prior to cooking]
- Toss the grilled cauliflower and toasted cashews in the sauce, enjoy warm with rice or naan [Here, I had it with pita bread (that I had in the freezer and rice… ]
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