Potato and Cauliflower In a Cashew Curry Sauce

Prep Time

25 min

Prep Notes

I use a pressure cooker to steam my vegetables so it goes a little faster. I'll indicate steaming time for regular steamer basket and pressure cooker.

Cooking Time

25 min




4 cups 2-inch [5 cm] cauliflower florets [.95 l]

2 cups 1 1/2-inch [3.5 cm] potato pieces [460 ml]

1 cup onions [230 ml]

1/4 cup tomato paste [60 ml]

1 Tbsp. mild curry powder

1 1/2 tsp. grated fresh ginger

1 tsp. cumin seeds

1 clove garlic

2 cups water [460 ml]

1 1/2 cups fresh or frozen green peas [360 ml]

1/4 cups raw cashews, finely ground [60 ml]

2 Tbsp. lime juice

Cayenne pepper to taste

Sea salt to taste

4 cups cooked brown rice [.95 l]

1 Tbsp. finely snipped fresh cilantro


Place cauliflower in a steamer basket in a deep large skillet. Add water to skillet just below basket. Bring to boiling. Steam, covered, 5 min or until cauliflower is crisp tender. [3 min in pressure cooker). Transfer cauliflower to a bowl.

Place potato pieces in basket; steam, covered, over boiling water for 10 min or until the potato is tender [5 min in pressure cooker]. Add to cauliflower in bowl; drain water from skillet.

For sauce, in a blender combine the next 6 ingredients (from onion through garlic). Add 1 cup of water. Cover and blend until smooth. Transfer to skillet. Stir in the remaining 1 cup of water. Bring to boiling; reduce heat to medium high. Cook 5 to 7 min. Reduce heat to medium-low. Cook 10 min more or until sauce darkens in color.

Add steamed cauliflower and potato, peas, cashews, lime juice, and cayenne pepper to sauce. Cook 5 to 7 minutes or until sauce is absorbed by the vegetables, stirring occasionally and adding additional water if needed to reach desired consistency. Season with salt.

Serve vegetable mixture over rice and sprinkle with cilantro.


inspired by a recipe by Darshana Thacker