Name: Cauliflower Cashew Mango Curry

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup raw cashews, soaked in water for 4-6 hours
• 1 ripe mango, peeled and diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (optional, adjust to taste)
• Salt to taste
• Fresh cilantro leaves, chopped, for garnish
• Cooked rice or naan, for serving

Instructions:

• In a blender, combine soaked cashews and coconut milk. Blend until smooth and creamy. Set aside.
• Heat a large skillet or pot over medium heat. Add a splash of oil if needed.
• Add chopped onion and sauté until soft and translucent, about 5 minutes.
• Stir in minced garlic and grated ginger, cook for another 1-2 minutes until fragrant.
• Add curry powder, ground turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
• Add cauliflower florets to the skillet. Stir well to coat them with the spices.
• Pour in the cashew-coconut mixture and diced mango. Stir to combine.
• Cover the skillet and let the curry simmer for 15-20 minutes, or until the cauliflower is tender.
• Season with salt to taste.
• Garnish with chopped cilantro leaves.
• Serve hot over cooked rice or with naan.

Comments: Prep time 15 minutes (plus soaking time for cashews) & cooking time 25 minute
3/23/20240 - I had roasted cashews and I did not soak them. I chopped them very fine. I substituted 3 teaspoons powdered garlic and 1 teaspoon powdered ginger. I only had about 1 tablespoon of curry powder. It was a fair amount of work.

Source: Facebook Kitchen Feast

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