Cauliflower In Coriander Cashew Sauce Recipes

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CAULIFLOWER IN CORIANDER CASHEW SAUCE



Cauliflower in Coriander Cashew Sauce image

A lovely, mild vegan curry, serve this with steamed basmati. Daughter #3 likes it with aloo paratha to scoop. Adapted from The Complete Vegan cookbook. Sometimes I make this with parsley instead of the cilantro.

Provided by Chef Edlear

Categories     Cauliflower

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup raw cashews
2 tablespoons raw sesame seeds
1 cup fresh tomatoes or 1 cup canned tomato
1/4 cup chopped cilantro
2 tablespoons lime juice
2 teaspoons ground coriander
2 garlic cloves
1 teaspoon turmeric
1 teaspoon sucanat
1/2 teaspoon salt (to taste)
1/4 teaspoon cayenne
1 cup vegetable stock
6 cups chopped cauliflower
1 cup frozen peas

Steps:

  • Grind the cashews with the sesame seeds in a food processor. Add in the tomatoes,cilantro, lime juice, coriander, garlic,turmeric, salt, sucanat, and cayenne. Blend, then add in the stock and blend until fairly smooth.
  • Put both the puree and the cauliflower in a large sized saute pan and bring to a simmer.
  • Reduce the heat to medium low, cover, and simmer for about 10 minutes. If needed at this pont, add in another 2 tablespoons of stock (or water) to prevent curry from sticking.
  • Keep cooking for another 5 minutes, or until the cauliflower is done to your liking, It'll depend on how small you chopped it in the first place, I like mine in pretty good sized pieces.
  • Add in the peas, and cook to tender. I prefer peas with the vibrant color still, so I would just barely thaw them in the cauliflower/cashew sauce.
  • If you use frozen peas with ice crystals on them, rinse the ice off in a strainer before adding to prevent the ice from diluting the dish.

Nutrition Facts : Calories 173.9, Fat 8.2, SaturatedFat 1.5, Sodium 382, Carbohydrate 21.5, Fiber 7.3, Sugar 7.5, Protein 8.1

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