Recipe: Delicious Charred cauliflower and toasted cashew vegan curry

Charred cauliflower and toasted cashew vegan curry. This is a delicious curry with lots of different textures. Checkout this amazing low calorie Cauliflower and Cashew Curry Recipe at LaaLoosh.com! Creamy, flavorful and satisfying, this unique side dish recipe is just Lightly toast them until the cashews begin to turn golden brown.

Vegan Broccoli and Cauliflower CurryGluten Sugar Dairy Free Curry Cashew Cauliflower SoupNutrition Stripped. curry seasoning, filtered water, miso paste. Thai Peanut Coconut Cauliflower Chickpea Curry. Tofu Vegan Nachos with Cashew Cheese Tofu, Cauliflower, sweet potatoes, bell pepper, garlic, turmeric, ginger and simmer in vegetarian coconut This was great! You can cook Charred cauliflower and toasted cashew vegan curry using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Charred cauliflower and toasted cashew vegan curry

1. You need 1 of large onion (diced).
2. Prepare 1/2 tsp of finely chopped green chillies.
3. You need 1/2 tsp of grated ginger.
4. It's 1 tbsp of cooking oil.
5. You need 1 tin of coconut milk.
6. Prepare 2 tbsps of chopped (tinned) tomatoes.
7. It's 1/2 tsp of Garam masala.
8. It's 1/4 tsp of chilli powder.
9. Prepare 1/4 tsp of turmeric powder.
10. You need 1/4 tsp of coriander powder.
11. You need 1/2 tsp of ground cumin.
12. You need 1 pinch of ground cinnamon.
13. Prepare 4-5 of green cardamoms (ground).
14. You need 20 ml of water + some to blanch.
15. You need 200 gm of cauliflower florets.
16. Prepare Handful of cashew nuts (toasted).

The only thing I changed was the method: I put my spices in first to toast them, then. Cashew milk creates a creamy, rich sauce for this easy weeknight curry dinner. With a well-stocked pantry, most of the ingredients in this curry are things you probably have on hand. Vegan curry with cauliflower and chickpeas.

Charred cauliflower and toasted cashew vegan curry step by step

1. Heat oil in a pan, sauté the onions, green chillies and ginger until light golden brown..
2. Add the tomatoes, coconut milk, water and dry spices. Blend until smooth. Cook the sauce on low heat until it thickens.
3. 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].
4. 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... ].

Blended cashews make this vegan curry extra creamy. Soak the cashews in the hot vegetable stock. Remove the seeds from the cardamom pods and bash together in a pestle and mortar until finely ground, put to one side. Delicious vegan curry with cauliflower, chickpeas, onion, tomato, and cilantro. In the case of this cauliflower chickpea curry, that ingredient is cilantro.