- 1 ounce raw, unsalted cashews (about ¼ cup)
- ¾ cup water
- 3 cups cauliflower florets
- 2 pounds white potatoes, cut into ½-inch chunks (about 5½ cups)
- 1 yellow or white onion, chopped (about 2 cups)
- 2 teaspoons finely chopped garlic (about 2 cloves)
- 2 teaspoons finely chopped ginger
- 1 teaspoons chili powder
- 1 teaspoon garam masala
- ½ teaspoon cardamom
- ¼ to ½ teaspoon turmeric
- ½ cup water
- ¼ cup tomato paste
- 1½ cups green peas (thawed under warm water if frozen)
- ½ cup chopped cilantro
- Place the cashews and ¾ cup water into a blender, and set aside. Prep all ingredients before starting with step 2 (since this comes together quickly).
- Place the cauliflower and potatoes into a soup pot and cover with water. Bring to a boil on medium-high heat. Boil for 10 to 15 minutes, or until tender. Drain water from the pot, and set aside off heat.
- While the potatoes and cauliflower are cooking, place 1 tablespoon of water into a frying pan or saucepan on medium-high heat. When the water starts to sputter, add the onion. Cook while stirring for 4 to 5 minutes, or until the onions start to become translucent and soft. Add the garlic, ginger, and spices, and cook while stirring for more 1 minute, adding a little water as needed. Stir in the tomato paste and ½ cup water.
- Add this spicy-cooked-onion mixture to the blender of water and cashews. Blend until smooth.
- Pour the blended sauce into the pot of drained and cooked potatoes and cauliflower. Stir in the peas and cilantro. Heat on low for 5 minutes. Serve as is or over cooked rice.
Chili powder: I used regular chili powder in this recipe (use any heat level you like) shown in the photos, but if you want even more color, you can use Kashmiri chili powder, which is added mostly for it’s great color and less for the heat it provides. You can also add some more turmeric to add color.
Garam masala: This is a spice blend that is found in most grocery stores that has a stronger spice blend than curry powders. But if you don’t have garam masala, you can use a curry powder instead, or Google “garam masala substitution.”
Variations: I’ve seen this dish made with a variety of vegetables, so feel free to mix it up with things like: carrots, broccoli, sweet potatoes, peppers, green beans, zucchini, cabbage, and pre-cooked garbanzo beans.
Cashew substitution: If you don’t have or can’t eat cashews, you can use another type of nut like pine nuts or soaked sunflower seeds, or ¼ cup tahini (sesame seed paste).