Creamy Cauliflower Curry
This Indian restaurant-style cauliflower curry, Malai Gobi, has a silky, white coconut sauce thhat's delicately spiced with cardamom. Dunk a vegan naan or roti into a bowl of this curry or serve it over a bed of basmati rice for a delicious meal.
Servings: 6 servings
Calories: 156kcal
Ingredients
- ½ cup raw cashews
- 1 cup full-fat coconut milk (use the thick portion from a can)
- 1 medium or small head cauliflower (separated into small florets)
- 2 teaspoon coconut oil (divided)
- 1 medium onion (sliced)
- 2 teaspoon ginger garlic paste
- 1-2 green chili peppers (like serrano or jalapeno. Use less or more depending on your tolerance for heat.)
- ¼ teaspoon ground black pepper
- 1 teaspoon ground cardamom
- 1 teaspoon chaat masala
- 1 tablespoon kasoori methi (dry fenugreek leaves)
- Juice of ½ lemon
- Salt to taste
- 1 teaspoon garam masala (optional. Use only if you want a spicier curry. You can also use curry powder instead.)
Instructions
- Blend the cashews and coconut milk with 1 cup water into a very smooth paste. Set aside.
- Heat 1 teaspoon 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 ½ cup water and the chili peppers and blend into a smooth paste.
- In the same saucepan, heat the remaining teaspoon of coconut oil. Add the blended paste, mix, and bring it to a simmer.
- Add the cauliflower florets and ½ cup 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 10-15 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, add salt to taste and turn off the heat. Stir in lemon juice. Serve hot.
Nutrition
Calories: 156kcal | Carbohydrates: 7g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg