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This simple vegan curry recipe is packed with comforting potatoes, cauliflower, and peas, and the sauce comes together easily in your blender. Serve over brown rice garnished with fresh cilantro.

Photo by Jackie Sobon

Cauliflower Curry

Ingredients

  • 4 cups 2-inch cauliflower florets
  • 2 cups 1½-inch potato pieces
  • 1 cup onion wedges
  • ¼ cup tomato paste
  • 1 tablespoon mild curry powder
  • 1½ teaspoon grated fresh ginger
  • 1 teaspoon cumin seeds
  • 1 clove garlic, minced
  • 1½ cups fresh or frozen peas
  • ¼ cup raw cashews, finely ground
  • 2 tablespoons lime juice
  • Cayenne pepper, to taste
  • Sea salt, to taste
  • 4 cups cooked brown rice
  • 1 tablespoon finely snipped fresh cilantro

Instructions

  1. Place cauliflower in a steamer basket in a large saucepan or deep skillet. Add water to just below basket. Bring to boiling. Cover pan and steam 5 minutes or until cauliflower is crisp-tender. Transfer cauliflower to a bowl.
  2. Place potato pieces in steamer basket, cover pan, and steam 10 minutes or until potatoes are tender. Add to cauliflower in bowl; drain water from pan.
  3. For sauce, in a blender combine onion wedges, tomato paste, curry powder, ginger, cumin seeds, and garlic. Add 1 cup of water. Cover and blend until smooth. Transfer sauce to a skillet, and stir in 1 more cup of water. Bring sauce to boiling; reduce heat to medium-high, and cook 5 to 7 minutes. Reduce heat to medium-low, and cook 10 minutes longer or until sauce darkens in color.
  4. Add steamed cauliflower and potatoes, 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.
  5. Serve vegetable mixture over rice and sprinkle with cilantro.

Comments (3)

(4 from 4 votes)
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Bodhitara5 months ago
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I love this dish.It’s one of our favourite meals. Easy to make.
Instead of cashew nuts I use sunflower seeds.
Chef Darshana has the best recipes.

RosAndreassen6 months ago
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My daughter sent me this recipe to try. I used black rice instead of brown, cumin powder and yams instead of potatoes. Absolutely delicious.

Jen Koziol6 months ago
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The raw onion-despite cooking the sauce-leaves a bitter taste simmering 75 additional minutes couldn’t repair. Finally gave up and ordered takeout at 715.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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