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The ingredients needed to cook Charred cauliflower and toasted cashew vegan curry:
- Prepare 1 large onion (diced)
- Prepare 1/2 tsp finely chopped green chillies
- Take 1/2 tsp grated ginger
- Prepare 1 tbsp cooking oil
- Prepare 1 tin coconut milk
- Prepare 2 tbsps chopped (tinned) tomatoes
- Use 1/2 tsp Garam masala
- Use 1/4 tsp chilli powder
- Prepare 1/4 tsp turmeric powder
- Provide 1/4 tsp coriander powder
- Take 1/2 tsp ground cumin
- Get 1 pinch ground cinnamon
- You need 4-5 green cardamoms (ground)
- Use 20 ml water + some to blanch
- Provide 200 gm cauliflower florets
- Prepare 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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