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Cauliflower Cashew Pea and Coconut Curry

Recipe from Meera Sodha
Adapted by Jennifer Steinhauer

Yield 4 servings, Time 45 minutes

While this curry from Meera Sodha’s cookbook “Made in India” is rooted in tradition and complexly flavored, it’s also approachable enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you’re likely to have in your pantry. Serve with rice for an exceptionally good vegan supper. —


  • 1 (1-inch) piece fresh ginger, peeled and chopped
  • 4 garlic cloves, chopped
  • 1 green chile, roughly chopped (seeded if you prefer less heat)
  • Kosher salt
  • 4 tablespoons canola oil
  • 2 large onions, finely chopped
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons ground coriander
  • 1 ¼ teaspoons ground cumin
  • ½ teaspoon chile powder
  • 1 large head cauliflower (about 1 1/4 pounds), broken into bite-size florets
  • 1 (14-ounce) can unsweetened coconut milk
  • 4 ounces unsalted cashews (about 3/4 cup)
  • ½ cup frozen peas
  • ½ teaspoon garam masala
  • 1 small bunch cilantro, leaves chopped, for serving
  • 1 lemon wedge, for serving
  • Cooked basmati rice, for serving


Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.
In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.