Ingredients
- 2 1/2 tablespoons virgin coconut oil
- 4 small yellow onions, finely chopped
- 1 tablespoon fresh ginger, peeled and grated (about 15 g)
- 4 garlic cloves, minced
- 1 red chilli, deseeded and finely chopped (optional: keep seeds for more heat)
- 1/2 teaspoon sea salt, plus more to taste
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon chilli powder
- 1 medium-sized head of cauliflower, cut into bite-sized florets
- 1 × 400 g can diced tomatoes
- 1 × 400 g can chickpeas, drained and rinses
- 1 × 400 ml can coconut milk (full-fat)
- 80 g peas (1/2 cup fresh or frozen)
For serving:
- generous handful unsalted cashew nuts, lightly toasted
- 1 small bunch cilantro, chopped
- lemon wedges
- cooked basmati rice
Instructions
- Heat the coconut oil in a large non-stick pan over medium heat. Add the chopped onions and cook for about 10 minutes, stirring occasionally, until soft and lightly golden. The slow cooking draws out their natural sugars, creating a sweeter, richer base that adds depth to the curry. Reduce the heat slightly if they begin to brown too quickly.
- Add the grated ginger, garlic, and chilli. Cook for 2 minutes, stirring, until fragrant.
- Stir in the ground coriander, cumin, garam masala, chilli powder, and salt. Cook briefly to release the spices, then add the chopped tomatoes and coconut milk. Stir well, then add the cauliflower florets.
- Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10–15 minutes, until the cauliflower is nearly tender.
- Add the chickpeas and peas. Cook uncovered for another 5 minutes, until everything is heated through and the peas are tender. Adjust seasoning with more salt if needed.
- Serve hot with basmati rice, topped with toasted cashews, fresh coriander, and a squeeze of lemon juice. Enjoy!
Nutrition
Notes
- To toast cashews: Heat 1 tablespoon oil in a small pan over medium heat. Fry cashews for 2–3 minutes, stirring frequently, until golden. Transfer to a plate to cool.