This rich, aromatic roasted curry cashew paste with cauliflower & peas dish combines the smooth flavour of cashews with freshly roasted spices and organic canned tomatoes. Cut vegetables into 1-inch pieces for even cooking.
Makes: 4-6 servings
Ingredients
Paste
¼ cup cashew nuts
2 tbsp coriander seeds
2 tsp cumin seeds
½ tsp black peppercorns
½ tsp seeded and minced fresh green chili
1 cup coarsely-chopped fresh coriander leaves
½ cup water
Bowls
3 cups cauliflower florets
1 cup diced potatoes
½ cup diced carrot
1 cup sliced green beans
1 cup green peas
2 tbsp olive oil
1 cup finely-chopped onion
2 tbsp finely-chopped garlic
1 tbsp finely-chopped ginger
28oz can organic peeled whole tomatoes
¼ tsp turmeric
¼ tsp sea salt
1 cup water
2 tsp brown sugar
1 tbsp lemon juice
Method
- To make paste, roast the cashews, coriander, cumin, and peppercorns in a small dry skillet over low heat for 5 minutes, stirring frequently, or until very fragrant. Using a spice grinder or blender, puree to a smooth powder. Transfer to food processor if using spice grinder. Add chili, coriander leaves and water. Blend to a smooth paste. [Covered and refrigerated, paste keeps well for up to 3 days.]
- Place potatoes and cauliflower in a large pot of salted water. Place over high heat; bring to the boil. Partially cover; simmer for 8 to 10 minutes or until tender. Drain well; then set aside in a bowl.
- To blanch vegetables, refill large pot with water; bring to the boil over high heat. Toss in carrots, green beans and green peas. Bring back to a boil; immediately drain in a colander. Run under cold water until cool; drain again. Combine in bowl with potatoes and cauliflower. [If making ahead, cover and refrigerate for up to 3 days.]
- Heat oil in a large skillet over medium heat. Cook onion for 5 minutes or until tender. Stir in garlic and ginger; sauté for 2 minutes. Add tomatoes, turmeric, and salt. Cover and cook for 5 minutes.
Stir in cashew paste. When hot, add sugar, lemon juice and vegetables. Bring to a boil, reduce heat and simmer for 5 minutes to blend flavours. Serve over rice or noodles.
