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.

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

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

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.

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.

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

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.

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.

I found this to be very bland. Have been adding spice all afternoon trying to get some flavor into it. If you are cooking for children, this might be a great way to introduce curry but I won't make again.

Delicious, and quick for a weeknight! I made it as written, then bumped up all the spices when I tasted at the end, maybe half again. Don’t worry about frying the cashews, most of the oil stayed in the pan and I found it easier to watch them on the stovetop.

This was good. It wasn’t great til we added hot mango chutney.

Great with some achar on the side!

Benny made it and I thought it was pretty good, a bit sweet. Needed and little more “oomph” - salt or spice (maybe that is on us?). Would probably make it again.

Double the spices. Needs more coconut milk if you want it soupy.

Use 2 teaspoons each of coriander and cumin.Use 1 teaspoon each of chile powder and garam masala.Add about 3/4 of a 15 oz can of chickpeas.Try dry roasted cashews instead of frying.

Spices at least need to be tripled. Also double check that you have a quality garam masala - for our first attempt, we had some regular supermarket brand, and the first ingredient is paprika :-/ so obviously it was super bland. Better garam masala improved things but as I said, needs to at least be tripled.

GREAT and forgiving recipe!! Based on other comments, tripled the spices, which was not balanced so added a second can (#2 low fat) of coconut milk and extra tomato paste and Garam Masala. WOW. Served with cod baked in olive oil, garlic, salt, lemon juice and small roasted potatoes. Roasted cashews in peanut oil and curry powder. Added more peas. EXCELLENT. Next time, will substitute shrimp for cauliflower and serve with rice.

This time I threw in a peeled, cubed yam and along with the cauliflower. Yum!!

Made this almost exactly as written. I had half a bag of frozen peas, so I used all of it; probably a whole cup. I think the flavors are perfectly balanced. I could eat curry every day. I had all the ingredients in the house already, and it was super quick to make. Morning after taste... I could easily identify the flavors individually while melded so gracefully. That sweet curry is on point!

I used jalepeño for the green chile. I like it hot ( :

How much does a NYT large onion weigh?

No need for any oil -- you can water saute -- and you can substitute crushed tomatoes for the coconut cream to reduce the calorie count of the dish. I enjoyed it very much and am sure I'll make it again.

Wow! We are meat eaters but this vegan dish could change us. Followed this recipe exactly, spices were enough. Served with salted roasted (in butter) cashews as we didn’t have plain. Made papadums and served this dish on a bed of banana refried rice. Banana fried rice recipe: In a medium heat skillet melt, 2 tablespoons butter, Stir in a chopped up banana, Stir in about 1 tbsp brown sugar and stir for a few minutes add leftover jasmine or basmati rice. Top the rice with curry, cilantro and n