This cauliflower potato curry is rich, creamy, and loaded with flavour. It also happens to be gluten-free, dairy-free, and vegan-friendly.
- 2 tablespoons coconut oil (or neutral oil)
- 1 onion, diced
- 3 cloves garlic, minced
- 1-inch piece ginger, finely grated
- 1 teaspoon garam masala
- 2 teaspoons curry powder
- ¼ – ½ teaspoon chilli powder (depending on how spicy you like it and if you’re curry powder has chilli in it)
- 1 can / 400g / 14.10 ounces diced tomatoes
- 1½ teaspoons salt
- 4 / 400g / 14.10 ounces potatoes, peeled and chopped into bite-sized pieces
- 1 can / 400ml / 13.52 ounces unsweetened coconut milk
- ½ cup / 70g raw cashews*
- 1 small head / 500g / 1.1 pounds cauliflower, cut into bite-sized florets
- A handful of coriander/cilantro, for garnish
- In a large skillet on medium-high heat, add the oil to heat up.
- Once hot, add the onion and sauté for a few minutes until it just starts to brown a little.
- Add in the garlic and ginger, sautéing for a further minute.
- Add in the garam masala, curry powder, and chilli powder, mixing well for a minute. Be careful not to burn the spices.
- Add the canned tomato, then ½ cup / 125ml of water to the can from the tomatoes and the salt. Stir and let simmer for 5 minutes.
- Add in the potatoes and reduce heat to medium, cooking for 10 minutes, stirring occasionally.
- While the potatoes cook, place the cashews and coconut milk in a high-speed blender and blend until smooth. Set aside.
- After the 10 minutes, add in the cauliflower and stir well to coat it in the tomato gravy. Place lid on the skillet and cook for 5 minutes.
- Add in the blended cashew coconut blend to the pan. Give the curry a good stir and cook until the potatoes are done. This will take around 25 minutes. If you find that the curry is becoming too thick and sticks to the pan a little, add a splash of water.
- Adjust seasoning to taste.
- Garnish with coriander/cilantro and serve with your favourite sides like rice and naan.
Cashews: If your blender can’t blend raw cashews to a smooth consistency, soak them in boiling water for 10 minutes to soften them before blending. Make sure to drain the soaking water before adding to the blender.