Cauliflower and Cashew Curry

I always liked the idea of cashew curry. But I don't think I ever tasted one that I really liked, not even in Sri Lanka. The cashew nuts always tasted bland.

A few years ago I came across this recipe in The Guardian and found it promising. So, I made the Butternut and Cashew curry exactly as written. It was good, except for the butternut squash. Too sweet and mushy. Then I had an 'Ah ha!' moment, and this recipe is the result after some tweaks. I found the cauliflower with all those nooks and crannies to be the perfect vessel for the spicy, aromatic coconut milk. And the cashew nuts provide a welcome contrast to the juicy cauliflower.

Note about toasting cashew nuts: they burn very easily. If you see the color change slightly in the oven and take it out, while it is cooling it will continue to change color. It is best to transfer the nuts to a plate as soon as you take them out if you can easily discern a change in the color as you take them out. If, for some reason you forgot to toast the nuts in the oven, you can toast them in the microwave. Spread nuts in a single layer on a plate. Zap for a minute, stir, repeat about 3 or 4 times.

serves 8-12

1 large (1.5 - 2 lbs.) cauliflower broken into roughly 1” florets

170g (6 oz.) raw cashews

vegetable oil, for roasting and sautéing

1 sprig curry leaves

1 tsp black mustard seeds

1 tsp cumin seeds

1 tsp fennel seeds

 

4 cloves

8 cardamom pods

1 inch cinnamon stick

2 tsp ground turmeric

1 tsp red chili powder

2 medium red or yellow onions, finely chopped

 

8 garlic cloves, grated with a rasp-style grater  

10g ginger (about the size of the first knuckle of index finger), grated

1 green chili, finely chopped 

 

400g (14 oz) can of coconut milk, or

    5-6 heaped tbsp powdered coconut milk dissolved in 300 ml (1 1/4 cup) water

Tiny dash of tamarind paste, about 1/8 - 1/4 teaspoon

Salt

Squeeze of lime juice – optional

Preheat the oven to 375 F convection and place a rack in the middle of the oven.

Spread the cashew nuts in a single layer in a sheet pan.

Toss the cauliflower florets with 1 Tbsp oil and 1 tsp of salt and roast on a greased pan for about 25 minutes. Turn off the oven. Remove the cauliflower from the oven.  Place the sheet pan with the nuts in the oven that you just turned off for about 10 minutes. Check after 7 minutes, and remove them from the oven if the nuts have started to change color. 

Heat 2 Tbsp of oil in a wok or large pan over medium heat and add the curry leaves, mustard seeds, cumin seeds and fennel seeds. When the mustard seeds finish popping, stir in the cloves, cardamom pods, cinnamon stick. Add chili powder, turmeric, and onions. Sprinkle ¼ tsp salt over the onions and fry for about 3 - 5 minutes, stirring frequently. Next add the garlic, ginger and chili, and fry for another minute or two, while stirring.

Stir in the coconut milk, tamarind paste and  one tsp salt and bring to a gentle simmer gently for a couple of minutes. 

Add the cashew nuts and simmer for a couple minutes.  Taste and adjust the salt and add the lime juice if needed.  

Add the cauliflower, give a gentle stir and heat through, to a gentle simmer. Turn off heat.

Vegetable - Three ways

Brussels Sprouts:

Preparation:

Clean, trim and wash Brussels sprouts.

Slice each sprout, length wise into 3 or 4 slices.

Doneness:

When the Brussels sprouts have a few browned spots, they are done.

Broccoli:

Preparation:

Clean, trim and wash Broccoli.

Separate into bite sized florets

Doneness:

When the florets are a slightly crunchy without tasting raw, they are done.

Sri Lankan

3/4 - 1 lb Brussels sprouts OR Broccoli

1 T Canola oil

1/2 t black mustard seeds

3 whole dried red chilies, broken into 2 or 3 pieces

1 sprig curry leaves

¼ onion, diced, about 1/3 cup

2 T dried grated coconut

1/2 t salt

1. In a large saucepan, heat the oil over medium heat.

2. Add the mustard seeds, cover the pan with a lid and let them crackle.

3. Add the red chilies and stir for about 10 seconds.

4. Add the curry leaves and onions and sauté for about a minute.

5. Add the vegetable, salt and the coconut, and mix together.

6. Cover the pan and let cook for about 8-10 minutes, or until done, stirring occasionally.

7. Taste and add more salt if you need, and serve.

Italian

3/4 - 1 lb Brussels sprouts OR Broccoli

1 T olive oil

1 clove garlic, minced/crushed

1/4-1/2 t crushed dried red chilies

2 T pine nuts, lightly toasted, optional

1/2 t salt

1. In a large saucepan, heat the oil over medium heat.

2. Add the garlic and red chilies and stir for a few seconds, without letting the garlic turn brown.

3. Add the vegetable and salt and mix together.

4. Cover the pan and let cook for about 8-10 minutes, stirring occasionally.

5. Stir in the pine nuts, adjust the salt if needed, and cook for an extra minute or two.

Chinese

3/4 - 1 lb Brussels sprouts OR Broccoli

1 T canola oil

1 t thin slivers of ginger

3 whole dried red chilies, broken into 2 or 3 pieces

1 T toasted sesame oil

1/2 t salt

1. In a large saucepan, heat the oil over medium heat.

2. Add the ginger and red chilies and stir for a few seconds.

3. Add the vegetable and salt and gently stir.

4. Cover the pan and let cook for about 8-10 minutes, stirring occasionally.

5. Stir in the sesame oil, adjust the salt if needed, and cook for an extra minute or two.