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Coconut Cauliflower Cashew Curry


Coconut Cauliflower Cashew Curry


(I use all organic ingredients and encourage you to do the same!)

1 head of cauliflower, cut into small pieces

1/3 cup diced shallots or red onion

1/2 cup cashews, lightly roasted

2 cans of garbanzo beans

2 cans full fat coconut milk

1 tablespoon curry powder

2 teaspoons turmeric

1/2 teaspoon red pepper flakes

1/2 cup scallions, chopped

1/4 cup cilantro, chopped

1/4 cup fresh mint, chopped (optional)

1/2 cup parsley, chopped

1 tablespoon of fresh lime juice

1/2 cup dried tart cherries OR dried cranberries

Sea salt and black pepper to taste

1 tablespoon coconut oil

Basmati rice, cooked

Cardamom Sauce (recipe below)


Place the cut-up cauliflower on a non-toxic baking sheet (or line with parchment paper) and roast at 425* for about 25 minutes or until brown.

In a large non-toxic pan, saute shallots or red onion in coconut oil over medium heat.

Add coconut milk, curry powder and turmeric powder. Whisk together well.

Add roasted cauliflower, garbanzo beans and dried cherries. Mix well.

Cook over medium heat for about 10 minutes.

Remove from heat and stir in roasted cashews, scallions, sea salt and black pepper.

Stir in herbs and/or save some for a garnish.

Serve over basmati rice. Garnish with herbs if desired. Top with a tablespoon of cardamom sauce.

Cardamom Sauce

1/2 cup yogurt (either cashew yogurt or organic whole milk yogurt)

2 teaspoons cardamom

1 tablespoon lime juice


Mix together well and serve over curry!