Vegan, no added sugars, gluten-free, paleo-friendly
Servings: 6 servings
- 1 medium head of cauliflower, separated into small florets
- 1/2 cup cashews
- 1 cup coconut milk (not canned)
- 2 tsp coconut oil
- 1 small onion (finely chopped)
- 2 tsp ginger-garlic paste
- 2 green chili peppers like serrano
- 1/4 tsp ground black pepper
- 1 tsp green cardamom powder
- 1 tsp chat masala
- Juice of 1/2 lemon
- 1 tbsp kasoori methi or dry fenugreek leaves
- Salt to taste
Blend the cashews and coconut milk into a very smooth paste. Set aside.
Heat 1 tsp of coconut oil in a saucepan. Add the onions and ginger-garlic paste and saute until the onions turn transparent but not brown. Add a couple of tablespoons of water if the ginger-garlic paste starts to stick.
Transfer the onions to a blender, add 1/4 cup of water and the chili peppers and blend into a smooth paste.
In the same saucepan, heat the remaining teaspoon of coconut oil. Add the onion-ginger-garlic paste and bring it to a simmer.
Add the cauliflower florets and 1/2 cup of water along with the cardamom powder, pepper, chat masala, and kasoori methi.
Stir well to mix, bring to a boil, and cover with a lid. Cook on a medium-low flame, stirring occasionally, for 15 minutes or until the cauliflower is tender but still has a bite. If you like your cauliflower softer, continue to cook a little longer.
Add the cashew-coconut cream and stir well to mix. Add water if the mixture is too thick, and thin it out to your liking. I like this curry rather thick and creamy.
Once the curry comes to a boil, turn off the heat and add the lemon juice. Add salt to taste.
Serve hot with rotis or naan.