Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, charred cauliflower and toasted cashew vegan curry. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
A colorful and tasty curried cauliflower steak recipe. Simple to make on the grill or roasted in the oven. Simple to make on the grill or roasted in the oven.
Charred cauliflower and toasted cashew vegan curry is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Charred cauliflower and toasted cashew vegan curry is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook charred cauliflower and toasted cashew vegan curry using 16 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Charred cauliflower and toasted cashew vegan curry:
- Make ready 1 large onion (diced)
- Make ready 1/2 tsp finely chopped green chillies
- Take 1/2 tsp grated ginger
- Get 1 tbsp cooking oil
- Get 1 tin coconut milk
- Take 2 tbsps chopped (tinned) tomatoes
- Take 1/2 tsp Garam masala
- Take 1/4 tsp chilli powder
- Make ready 1/4 tsp turmeric powder
- Make ready 1/4 tsp coriander powder
- Prepare 1/2 tsp ground cumin
- Take 1 pinch ground cinnamon
- Prepare 4-5 green cardamoms (ground)
- Get 20 ml water + some to blanch
- Make ready 200 gm cauliflower florets
- Make ready Handful cashew nuts (toasted)
Put the oil in a large saucepan over medium heat. Add the mustard seeds (and curry leaves if you have them) and cook until the seeds begin popping fresh out the kitchen. Combine olive oil, lemon juice, curry powder, salt, cayenne, and garam masala in a large bowl; mix into a paste. Add cauliflower and gently mix with a spoon to evenly coat with the spice paste.
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… ]
Transfer cauliflower to the prepared baking sheet and spread out in one layer. Add the curry paste, stirring again before adding the coconut milk. Stir well, and bring to a bubble. Stir into the sauce and taste to see if you want to add the remaining salt; I always do. The same great flavour as your favourite Chinese take out, but in vegetarian format.
So that is going to wrap it up with this special food charred cauliflower and toasted cashew vegan curry recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
