Potatoes and Cauliflower with Cashew Curry Sauce
A hearty, warming vegan dish with some spice. Serve it with a side salad with mixed leafy greens, it makes delicious meal.
Equipment
- Pressure cooker or
- Steamer basket
Ingredients
- 4 cups 2-inch cauliflower florets
- 2 cups 1 1/2-inch potato pieces
- 1 cup onions
- ¼ cup tomato paste
- 1 Tbsp. mild curry powder
- 1 ½ tsp. grated fresh ginger
- 1 tsp. cumin seeds
- 1 clove garlic
- 2 cups water
- 1 ½ cups fresh or frozen green peas
- ¼ cups raw cashews finely ground [60 ml]
- 2 Tbsp. lime juice
- cayenne pepper to taste
- sea salt to taste
- 4 cups cooked brown rice
- 1 Tbsp. finely snipped fresh cilantro
