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.
Potatoes and Cauliflower with Cashew Curry Sauce
Potatoes and Cauliflower with Cashew Curry Sauce
A hearty, warming vegan dish with some spice.
- Prep Time25 min
- Cook Time25 min
- Total Time50 min
- Yield4
Ingredients
For the dish
- 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
Method
Preparing the dish
1
2
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.
3
For sauce, in a blender combine the next 6 ingredients (from onion through garlic). Add 1 cup of water. Cover and blend until smooth.
4
Transfer to skillet. Stir in the remaining 1 cup of water and bring to boiling then reduce heat to medium high for 5 to 7 min. Reduce heat to medium-low for an additional 10 min or until sauce darkens in color.
5
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. Add additional water if needed to reach desired consistency. Season with salt.
6
Serve vegetable mixture over rice and sprinkle with cilantro.
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.
