Easiest Way to Prepare Perfect Charred cauliflower and toasted cashew vegan curry

Charred cauliflower and toasted cashew vegan curry. Also, it's jam-packed with tasty flavors: the curry, garlic, and lemon are prominent flavors and there's also a charred roasted flavor that comes from the baked cauliflower and jalapeños. Last but not least, this dish is healthy and vegan, so it's perfect to bring to a potluck or party if you know there are going to be vegans abound. Meanwhile, heat the rest of the oil in a small pan.

For the mayo you can use any vegan mayo, but I actually prefer an unsweetened cashew yogurt with a squeeze of lemon. Place cauliflower steaks on a baking sheet and brush with oil. Add the cauliflower and stir to coat in the curry spice mix. You can have Charred cauliflower and toasted cashew vegan curry using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Charred cauliflower and toasted cashew vegan curry

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

Once the oil is heated, add the mustard seeds and immediately cover with a lid. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. See great recipes for Creamy Cashew Aubergine Curry too!

Charred cauliflower and toasted cashew vegan curry instructions

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... ].

So, let's make some Vegetable Cashew Curry + Cauliflower Rice! 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. While the water is boiling, place cashews in Vitamix or similar high-powered blender. Add roasted red pepper, garlic, S&P and adobo pepper if using.