Monday, March 1, 2010

Fragrant Cashew Cauliflower Curry

Bridgit gave this one two thumbs up! ("This was f***ing amazing. You can quote me.") So I've deemed it post-worthy! Fragrant tomato curry studded with cashews, golden raisins, toasted coconut, and little black studs of wild rise make this a healthy vegetable dish that is a satisfying meal in itself.

I recently saw an interesting cauliflower recipe in the Recipes for Health section in the New York Times. The lonely head of cauliflower in my fridge was begging to be used, so I decided to make it my own by giving it an Indian twist. I must say, it was delicious! Don't be intimidated by the ingredient list. Most are probably hiding in your spice rack! (And even if you're missing a few, it will still taste good!)

4 cardamom pods, crushed
2 whole cloves
1/2 teaspoon coriander seeds
1 dried red chili
1 large red onion, sliced

1 inch fresh ginger, grated or minced
2 cloves garlic, minced
Scant 1/4 cup unsweetened shredded coconut
1.5 teaspoons garam masala
1.5 teaspoons curry powder
1 teaspoon cumin
1/4 teaspoon cinnamon

1 large can whole peeled tomatoes
1/3 cup water
1 head cauliflower
Scant 1/4 cup cashews
Scant 1/4 cup golden raisins
1/3 cup black rice (any rice!)

1. In a large skillet heat a drizzle of sunflower oil (you can substitute coconut oil, olive oil, or vegetable oil). Toast the cardamom pods, cloves, coriander seeds, and dried chili for one minute.

2. Add the onion and cook until it begins to brown.

3. Add the ginger, garlic, garam masala, curry powder, cumin, cinnamon, and coconut and saute for a minute, until the coconut is toasted and golden brown.

4. Add the tomatoes, crushing them with your hands to break them up, and the water to deglaze the pan. Stir in the cashews, raisins, rice, and cauliflower florettes.

5. Season with salt. Cover and simmer gently on low until the rice and cauliflower are tender, about 25 minutes.



  1. Wow...that looks amazing! Quick question, could I use ground cardamom instead of the pods, or should I just buy some pods??

  2. Hi, Aimee!

    I'm sure you could substitute ground cardamom if you don't have the pods, but if you've never experienced a cardamom pod I highly recommend it! The smell is absolutely incredible! I throw a few cardamom pods and a clove in when I'm making Basmati rice and it's delicious! If there's an Indian grocery store in your neighborhood you can get an enormous bag for just a few bucks!

    If you try the recipe let me know what you think! Thanks for visiting TBL and thanks for your comments!


  3. This looks amazing. "Oishii-sou" as we would say in Japan.

    Speaking of which, I order from a Japanese website specializing in Indian food, and they have brown cardamom and green cardamom. Any difference? The brown ones seem to be cheaper. I'm gonna put in and order and make this awesome dish as soon as they arrive!

  4. i made this tonight and it was DEELISH but next time i might make the rice separately and spoon the cauliflower over it. question: do you use the juice of the canned tomatoes? i also used the green cardomon pods and they were incredibly flavorful.


  5. Hi, James!

    That's a great question! I've actually never experimented with the brown/black cardamom but from what I can tell, "Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma." Sounds yummy too! Cardamom pods are certainly not cheap but the good news is that you use such a little amount that it will last forever!

    Hi, Ellie!

    I'm so glad you liked the dish! I threw the rice in with the cauliflower so it would soak up some of the liquid from the tomatoes as it cooked (I use the juice from the canned tomatoes) but making the rice separately sounds like it would be great, too! Aren't those little green pods magical? I could smell them all day!

    Thanks for your comments, guys! We really love hearing from you all!


  6. This looks delicious! Cauliflower is all over the blogworld lately, I'm going to have to add this recipe to my huge list of must-makes. I'll be sure to link to you when I write about trying your recipe :)
    Love the blog!

  7. Hi, Steph!

    Thanks so much for your comment! If you do try it out let me know what you think! Thanks again for visiting Two Blue Lemons!


  8. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.



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