Cauliflower, Cashew, Pea and Coconut Curry Recipe (2024)

Does "green chile" refer to a specific pepper?

Took an idea from the Spiced Chickpea Stew recipe and added a drained can of chickpeas and 1/2 tsp of turmeric after adding the spices in Step 3 but before adding the tomato paste. Cooked for about ten minutes and then continued this recipe. I used 2 cans of light coconut milk and the dish was thickened by the breakdown of some of the chickpeas. This added some more protein. Delicious with basmati rice.

Our whole family loved it. For weeknight ease, do Step 1 in a mini food processor - make double to freeze for future Indian dishes. Toast the cashews in the oven in a single layer for 10 mins @ 350 for less fat & more flavor. I subbed ghee for all of the canola oil for more depth of flavor. And I marinated 1 c. of cubed tofu in 1 tbsp of ghee 1 tbsp turmeric 1 tsp of salt, sautéed til golden & slightly crispy & added last - I have a family of protein fanatics & it was a delicious addition.

Rather than plain milk which will not have the same richness or texture , try evaporated milk .Whether low fat or full, the texture is excellent for sauces and I have been subbing it for years in butter chicken , pasta sauces and anywhere cream or coconut milk may be suggested.

Made this tonight, the only change being to omit cumin (for some reason, I can longer tolerate it) and used cardamom instead. I doubled/tripled the amount of spices, due to some people's comments that they found it bland and knowing I prefer heavily-spiced food. The result: the most delicious curry I've ever had! I made no other changes, served over a bed of basmati rice, used the cashews, a nice squeeze of lemon, and chopped cilantro. Absolutely fantastic!

At 47 grams of fat per serving (22 grams saturated), this was delicious, but a little too scary-rich for me. I cooked the onions in 2 tablespoons of oil, not 3, and roasted the cashews in the oven, thereby cutting out half of the oil. I also doubled the peas, and that seemed like the perfect amount. Next time, I will try reduced-fat coconut milk and see if that works. It probably won’t taste quite as good, but it will certainly be more healthful.

Green chili usually refers to a fresh hot green chili. Serrano or Thai bird’s eye are good subs easily found. The chili powder called for is typically ground hot red chili. Cayenne is an easily found sub. You can also find Indian red chili powder at an Indian grocery store or online. There are several types.

I followed this wonderful recipe exactly and achieved a wonderful though slightly bland for me meal. It lasted me for three days and I gave a quarter of it away. However, I cannot conceive how this could be made in 45 minutes. It took me 30 minutes to clean the garlic, mash the coriander and cumin seeds, and prepare the paste. The 13.5 oz can of light coconut milk provided plenty of liquid and the times for cooking the cauliflower do not reduce the liquid much. I will probably spice more next.

I agree with Kalahun - this is not a 45-minute recipe unless you’re a speed chopper and fast with a mortar and pestle. It took me 1 hour & 20 minutes from start to finish, but well worth it. I followed another cook’s advice and upped the spices (2 tsp each coriander and cumin, 1 tsp chili powder), and it was not too spicy. Used full-fat coconut milk (current and reliable research tells us not to worry about fat!). It was really yummy. My 14-year-old son asked for seconds! Served with wild rice.

Roasted the cauli and added some squash with olive oil, salt, cumin and chili flakes for 40 minutes before adding to the mix. Added lemongrass to the paste (out of ginger). Doubled the spices. Melted coconut oil and added some tamarind paste then smeared the cashews in that and roasted them in the oven for 25 min. Added fresh lime over everything and served with giant couscous. Incredibly filling and tasty. My husband gave it 10/10! A yummy treat on a cold day in London.

Easy to make and really delicious. I made it exactly like the recipe—no shortcuts, no substitutions.

I smiled when I saw all the changes in your adaptation. But really, a good basic recipe is infinitely adaptable. Yours sounds delicious, too.

Made this with what was available in the pantry and freezer, substituting frozen stir-fry vegetables for the cauliflower, no chili or cashews, but used full fat coconut milk, all the spices, ginger, garlic, onion, and a frozen tbsp of tomato paste, all cooked in avo oil. Served it over cauliflower "rice" (also in the freezer). It was delicious. Had leftover poached chicken breast available for those who wanted a bit more protein. Will be in regular rotation at our house

Added some raisins. Sweetness was a nice counterpoint.

I found this a little bland. I would increase the spices and the salt. The hit of lemon juice at the end helps. Also, I did the minimum cooking times (10 min. + less than 5) for the cauliflower and it was on the verge of mushy.

Unfortunately, shockingly bland. Tried to fix up afterwards with salt but this really missed the mark on complex flavors. Recommend tripling the spices (my partner made it and didn’t read comments first, so hopefully you do!).

Way too much work. Not a curry.

That was one of the most delicious vegetarian meals I have ever made. Used a jalapeño and kashmiri chile. The goal was not too spicy but the flavor went to eleven!

Delicious. I was surprised to find I was out of garam masala, so I just went without. It was still very good, but incredibly rich. Next time I will try low fat coconut milk.

I doubled the spices and it was still pretty mild.

Not a hit unfortunately. Followed the recipe to a t and found it really bland. The onion to spice to ginger garlic ratio seemed very off. Bummed too because it was a ton of effort.

added drained can chickpeas + 1/2 tsp turmeric after Step 3 before tomato paste. Cooked ~10’ +then continued recipe. used 2 cans light coconut milk. Toast cashews in oven single layer for 10’ @ 350 Marinated 1C cubed tofu in 1 T ghee 1T turmeric 1 tsp of salt, sautéed til golden & slightly crispy, added last -doubled/tripled spices, Green chili =Serrano or Thai bird’s eye chili powder=ground hot red chili. Cayenne is sub Added some raisins. Served w/mild yellow lentils(moong dah)rice, chutney

What can be used instead of tomato paste? I do not liked to use canned items.

Most importantly, the sauce was really watery so I blended the watery part with some of the onions and some cashews for a thicker sauce. Used light coconut milk, didn't have a green pepper (so added extra dry chili pepper), doubled the peas, and didn't fry the cashews (bc extra pot and also they were roasted and salted already). Yum, turned out really well!

This was a good weeknight dinner. I used a fresno chili in place of a green chili and it added some nice heat. Good way to get kids to eat vegetables :)

1/2 tsp garam masala... That's nothing. So timid and bland.

We really enjoyed this rich curry! It's very delicious. I had all the ingredients and it didn't take too long for a weeknight after work. I made a half-recipe for two people with no side dishes, and had lots left over. I followed the directions except for adding about a quarter of a green bell pepper, tough skin peeled off and chopped fine with the garlic, due to my sweetie not being able to tolerate chile-heat. Oh and also I added an extra handful of cashews. Chef's kiss!

This was so delicious! Doubled the spices and added a little broth and it was perfect. It took a little longer tthan indicated for the cauliflower to become soft.

James B and JBJ: Green chile with an "e" is more than likely Hatch green chile or also Anaheim green chile. These are sold fresh here in New Mexico and are about 6 inches long and vary in heat from mild, medium, hot or extra hot. Red chile powder is not the same as cayenne. There are many sources on-line for buying both fresh and frozen Hatch green chile & NM red chile powder. In addition to making this curry, you can also use it for enchiladas, salsa, Carne Adovada & Tex-Mex chili, with an "i".

I followed the recipe but found it somewhat bland and a bit over powered by the coconut milk. The addition of 3 tablespoons of Gochujang paste rescued the dish.