Ingredients
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1 piece Fresh Ginger
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4 Garlic Cloves
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1 Green Chili Pepper
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2 Tbsp Oil
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1 1/2 Tsp Coriander
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1 1/2 tsp Cumin
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1/2 tsp Garam Marsala
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1/2 tsp Cayenne Pepper
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1 head Cauliflower
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2 Onions
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1 Tbsp Tomato Paste
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400 ml (approx. 14 oz or 1 can) Coconut Milk
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1/2 cup (100g), unsalted Cashews
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1/2 cup or 1 cup Peas
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1 small bunch Cilantro
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1 - optional Lemon
Directions
Steps
|
1
Done
|
Peel ginger and grate. Peel garlic and mince. Finely dice chili. Add to mortar with salt and grind to a paste with a pestle (or just throw everything into a food processor and blend to a paste). Set aside. |
|
2
Done
|
Dice or slice onions. Heat oil in a deep pan (with a lid but right now leave without lid) and cook onion on medium heat for 10-12 min. until golden brown. Add ginger paste, tomato paste, coriander, cumin, cayenne pepper and 1 tsp salt and stir. |
|
3
Done
|
cut up the cauliflower and and the florets and the coconut milk to the pan. Cover and let simmer for 10-12 min. |
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4
Done
|
In a pan, heat 1 Tbsp oil and roast cashews 1 min. per side. Remove. |
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5
Done
|
Add Garam Masala and peas to pan and let cook another 5 min. Season with more salt if desired. Serve with cashews and cilantro. Recommended side - rice. |
