Charred cauliflower and toasted cashew vegan curry
Charred cauliflower and toasted cashew vegan curry

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, charred cauliflower and toasted cashew vegan curry. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Charred cauliflower and toasted cashew vegan curry is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Charred cauliflower and toasted cashew vegan curry is something which I’ve loved my whole life. They’re fine and they look fantastic.

Place cauliflower florets and cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder, red cayenne pepper and season with salt and pepper. The maple flavor competes with the curry.

To begin with this particular recipe, we must prepare a few components. You can have charred cauliflower and toasted cashew vegan curry using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Charred cauliflower and toasted cashew vegan curry:
  1. Prepare 1 large onion (diced)
  2. Get 1/2 tsp finely chopped green chillies
  3. Take 1/2 tsp grated ginger
  4. Take 1 tbsp cooking oil
  5. Take 1 tin coconut milk
  6. Make ready 2 tbsps chopped (tinned) tomatoes
  7. Take 1/2 tsp Garam masala
  8. Get 1/4 tsp chilli powder
  9. Make ready 1/4 tsp turmeric powder
  10. Take 1/4 tsp coriander powder
  11. Prepare 1/2 tsp ground cumin
  12. Take 1 pinch ground cinnamon
  13. Get 4-5 green cardamoms (ground)
  14. Prepare 20 ml water + some to blanch
  15. Prepare 200 gm cauliflower florets
  16. Prepare Handful cashew nuts (toasted)

So, let's make some Vegetable Cashew Curry + Cauliflower Rice! Put the oil in a large saucepan over medium heat. Spread in an even layer and roast, turning once halfway through, until cauliflower and potatoes are browned and slightly guilty. Add the curry paste, stirring again before adding the coconut milk.

Steps to make Charred cauliflower and toasted cashew vegan curry:
  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… ]

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. Meanwhile, heat the rest of the oil in a small pan. Stir in the cashew nut butter and cream, then season to taste. Serve the sauce over the brown rice or naan bread, top with the roasted cauliflower and garnish with the coriander.

So that is going to wrap this up with this special food charred cauliflower and toasted cashew vegan curry recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!