Vegetable Cashew Curry + Cauliflower Rice

THIS! Guys. This is amazing. I’ve been wanting to make a flavor packed, Indian inspired vegetable dish and I’m so happy I finally got around to it! I never tried Indian food until I was 19 years old. It just wasn’t something I was ever exposed to growing up. When I met my husband he introduced me to the world of curry, naan, paneer, and best yet gulab jamun. I was hooked.

We went to college on the top of a hill. On that steep, little hill, there were three Italian restaurants and a Wawa (heaven). If you walked down the hill (an enormous effort because you had to mentally and physically prepare yourself to walk back up), there was an Indian restaurant called Bombay Grill that was one of our favorite places to go.

There was a big flood toward the end of our college career, causing a lot of damage to the properties at the bottom of the hill. Our favorite Indian restaurant never re-opened 🙁 Every time we would drive or walk by, I would look, hoping that neon OPEN sign was flashing. I’m still checking.

My love for Indian food never faltered, though. But we had to really reel back with Jaryd’s diagnosis because all the dishes are served with rice and the sauces made his blood sugars super unpredictable.

The flavors in this dish remind me of that spicy, creamy, veggie, cooked to perfection dishes I once consumed weekly. I took my first bite and thought to myself, “Yes. This.” In my book, if you’re into anything kinda spicy, this is a must-make.

It’s pretty simple too and could make for a really tasty meal prep. So, let’s make some Vegetable Cashew Curry + Cauliflower Rice!

Put the oil in a large saucepan over medium heat. Add the cashews and shallots. Cook for 5 minutes, stirring often until the cashews begin to brown. 

Add the mustard seeds (and curry leaves if you have them) and cook until the seeds begin popping fresh out the kitchen. Then, add the garlic, ginger, turmeric, chili powder, chilies, red bell pepper, and eggplant.

 Add the coconut milk. Cover partially, and let simmer for 20 minutes over low heat.

Rice the cauliflower by putting the florets into a food processor. Do this in batches because otherwise some florets get riced and some are left chunky and then it’s just annoying because you have to go in, pick out the chunks and re-rice them. Small batches is key. 

In a separate pan with coconut oil over medium-high heat, cook the cauli rice for about 3 -5 minutes until warm and just starting to lightly brown. This isn’t a necessary step, I just wanted my “rice” to be warm and cooked a bit.

Then, place the cauli rice on a dish or bowl and serve your curry on top. Watch out for the red chilies!! Pick them out before serving.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

VG Vegetarian

Vegetable Cashew Curry + Cauliflower Rice

The flavors of this Vegetable Cashew Curry + Cauliflower Rice really come together in the fridge, making for flavorful vegan dinner perfect meal prep!

Recipe by:Lindsay Grimes Freedman

★★★★★ 5 from 1 reviews

Prep: 10Cook: 30Total: 40

Print recipe Rate recipe Pin Save recipe

Servings: 4 1x

1x2x3x

Ingredients

• 4 tablespoons refined coconut oil, divided
• 3/4 cup raw cashews
• 6 shallots, peeled and halved
• 1 teaspoon black mustard seeds
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 4 large dried red chilies
• 1 red bell pepper, chopped
• 1/2 medium eggplant, cubed
• 14 oz. can unsweetened coconut milk
• salt to taste
• 1 medium cauliflower, cut in florets

Instructions

1. Put 2 tablespoons of coconut oil in a large saucepan over medium heat.
2. Add the cashews and shallots.
3. Cook for 5 minutes, stirring often until the cashews begin to brown.
4. Add the mustard seeds (and curry leaves if you have them) and cook until the seeds begin to pop.
5. Add the garlic, ginger, turmeric, curry powder, chili powder, chilies, red bell pepper, and eggplant.
6. Cook for five minutes, stirring frequently.
7. Add the coconut milk.
8. Cover partially, and let simmer for 20 minutes over low heat.
9. Rice the cauliflower by putting the florets into a food processor with the blade.
10. Do this in batches because otherwise some florets get riced and some are left chunky. Small batches is key.
11. In a separate pan with the remaining coconut oil over medium-high heat, cook the cauli rice for about 3 -5 minutes until warm and just starting to lightly brown. This isn’t a necessary step, I just wanted my “rice” to be warm and cooked a bit.
12. Place the cauli rice on a dish or bowl and serve your curry on top.
13. Watch out for the red chilies!! Pick them out before serving.

Nutrition Info:

• Serving Size: 4

© The Toasted Pine Nut

Enjoy!! xo