Cauliflower, Cashew, Pea and Coconut Curry Recipe (2024)

Does "green chile" refer to a specific pepper?

Took an idea from the Spiced Chickpea Stew recipe and added a drained can of chickpeas and 1/2 tsp of turmeric after adding the spices in Step 3 but before adding the tomato paste. Cooked for about ten minutes and then continued this recipe. I used 2 cans of light coconut milk and the dish was thickened by the breakdown of some of the chickpeas. This added some more protein. Delicious with basmati rice.

Our whole family loved it. For weeknight ease, do Step 1 in a mini food processor - make double to freeze for future Indian dishes. Toast the cashews in the oven in a single layer for 10 mins @ 350 for less fat & more flavor. I subbed ghee for all of the canola oil for more depth of flavor. And I marinated 1 c. of cubed tofu in 1 tbsp of ghee 1 tbsp turmeric 1 tsp of salt, sautéed til golden & slightly crispy & added last - I have a family of protein fanatics & it was a delicious addition.

Rather than plain milk which will not have the same richness or texture , try evaporated milk .Whether low fat or full, the texture is excellent for sauces and I have been subbing it for years in butter chicken , pasta sauces and anywhere cream or coconut milk may be suggested.

Made this tonight, the only change being to omit cumin (for some reason, I can longer tolerate it) and used cardamom instead. I doubled/tripled the amount of spices, due to some people's comments that they found it bland and knowing I prefer heavily-spiced food. The result: the most delicious curry I've ever had! I made no other changes, served over a bed of basmati rice, used the cashews, a nice squeeze of lemon, and chopped cilantro. Absolutely fantastic!

At 47 grams of fat per serving (22 grams saturated), this was delicious, but a little too scary-rich for me. I cooked the onions in 2 tablespoons of oil, not 3, and roasted the cashews in the oven, thereby cutting out half of the oil. I also doubled the peas, and that seemed like the perfect amount. Next time, I will try reduced-fat coconut milk and see if that works. It probably won’t taste quite as good, but it will certainly be more healthful.

I followed this wonderful recipe exactly and achieved a wonderful though slightly bland for me meal. It lasted me for three days and I gave a quarter of it away. However, I cannot conceive how this could be made in 45 minutes. It took me 30 minutes to clean the garlic, mash the coriander and cumin seeds, and prepare the paste. The 13.5 oz can of light coconut milk provided plenty of liquid and the times for cooking the cauliflower do not reduce the liquid much. I will probably spice more next.

Green chili usually refers to a fresh hot green chili. Serrano or Thai bird’s eye are good subs easily found. The chili powder called for is typically ground hot red chili. Cayenne is an easily found sub. You can also find Indian red chili powder at an Indian grocery store or online. There are several types.

Roasted the cauli and added some squash with olive oil, salt, cumin and chili flakes for 40 minutes before adding to the mix. Added lemongrass to the paste (out of ginger). Doubled the spices. Melted coconut oil and added some tamarind paste then smeared the cashews in that and roasted them in the oven for 25 min. Added fresh lime over everything and served with giant couscous. Incredibly filling and tasty. My husband gave it 10/10! A yummy treat on a cold day in London.

I agree with Kalahun - this is not a 45-minute recipe unless you’re a speed chopper and fast with a mortar and pestle. It took me 1 hour & 20 minutes from start to finish, but well worth it. I followed another cook’s advice and upped the spices (2 tsp each coriander and cumin, 1 tsp chili powder), and it was not too spicy. Used full-fat coconut milk (current and reliable research tells us not to worry about fat!). It was really yummy. My 14-year-old son asked for seconds! Served with wild rice.

Easy to make and really delicious. I made it exactly like the recipe—no shortcuts, no substitutions.

I smiled when I saw all the changes in your adaptation. But really, a good basic recipe is infinitely adaptable. Yours sounds delicious, too.

Made this with what was available in the pantry and freezer, substituting frozen stir-fry vegetables for the cauliflower, no chili or cashews, but used full fat coconut milk, all the spices, ginger, garlic, onion, and a frozen tbsp of tomato paste, all cooked in avo oil. Served it over cauliflower "rice" (also in the freezer). It was delicious. Had leftover poached chicken breast available for those who wanted a bit more protein. Will be in regular rotation at our house

Added some raisins. Sweetness was a nice counterpoint.

I found this a little bland. I would increase the spices and the salt. The hit of lemon juice at the end helps. Also, I did the minimum cooking times (10 min. + less than 5) for the cauliflower and it was on the verge of mushy.

I think I prefer a good old fashioned cauliflower cheese

This recipe looks amazing, BUT , we have cashew allergy in our family. Any recommendations for a comparable substitute?

Use Poblano or Anaheim chiliRoast cashews in coconut oil or dry toast in oven/air fryer At least double the spices. Do not overcook cauliflower, turns mushy fast. Can toss in spices & roast with cashews - separate pans

Any suggestions for a cashew replacement in this recipe? It sounds delish, but my husband is allergic :(

This is insanely good -- even my 15 year-old has been known to ask, "when are you making that cauliflower thing again?" And it's still delicious if you skip or sub things you don't have on hand (we've enjoyed it with ginger paste...light coconut milk...no green chiles...I like to add chickpeas to make it more filling). If you like cilantro, though, I wouldn't skip it. The squirt of lemon and sprinkling of cilantro makes it taste so fresh!

I hate coconut - does it taste? Is there a substitute?

Green chiles usually refer to "finger hot" chiles in Indian cuisine, I've found

This recipe is a family favorite - just made for dinner the other night. I modify it an use only 1 onion - 2 is a lot of onion. I also add tofu for a protein element. It really is delicious!! The lemon/lime squeeze when serving is an important step so don't skip it! And the cashews add a salty crunch.

People always discuss that the time they invested in real-life to get a dish on the table is often longer than promised in often excellent NYTimes recipes. Somewhere it was explained that the recipe "Total Time" assumes that all of the ingredients are retrieved, peeled, chopped to the proper size, measured, and lined up "mise en place," before cooking starts -- always a good idea, especially when skillfully done by that personal assistant sous chef we all have! So be realistic re the prep effort

I would love to make this but one of my peeps cannot tolerate coconut. Could I just sub in regular milk? or...?

Some notes here refer to grinding spice seeds. Yet the recipe as written does not mention this but calls for ‘ground coriander, ground cumin’ etc. Has the recipe been modified over the years? Just curious.

I have and use Meera Sodha's book. You can always rely on her recipes!

What quantity in ounces is a small bunch of cilantro?

This dish was incredible. Wow, I didn't have fresh cauliflower, but tried our freeze dried instead. I added it at the end with the peas(which I added more of) and it was enjoyed as much as the NYT butter chicken recipe. I think frozen would work just fine as well. I doubled the recipe so we can enjoy another meal for left overs. Paired it with butter chicken, basmati rice, and homemade Naan bread. A fine Indian dinner in the bush, yum.

I found this to be very bland. Have been adding spice all afternoon trying to get some flavor into it. If you are cooking for children, this might be a great way to introduce curry but I won't make again.