Cauliflower Mango Cashews Curry Recipe

Cinco De Mayo

Cauliflower Mango Cashews Curry Recipe

Mango Curry with Cauliflower and Cashews! This super flavorful curry is vegan, gluten-free. Serve warm with rice, quinoa, couscous. 

Mango Curry with Cauliflower and Cashews! This super flavorful curry is vegan, gluten-free. Serve warm with rice, quinoa, couscous. 

This super flavorful curry is gluten-free, vegan, and made in the Instant Pot. Sweet and creamy Mango Curry with Cauliflower and Cashews, that is served over rice, couscous, quinoa.

Cauliflower is a cruciferous vegetable it is high in fiber and B-vitamins. cauliflower provides phytonutrients and antioxidants that can protect against cancer. 

Limited quantities of Cashew Nuts, when eaten regularly, can help in preventing blood diseases, Good for hair. Good for the heart. Great for skin. Fights cancer. Helpful for weight loss too.

    Let's Make Cauliflower Mango Cashews Curry.

    Prep Time: 10 minutes

    Cook Time: 25 minutes

    Note: All ingredients in blue is available at alcoeats.com

    Ingredients

    Ingredients Quantity
    Cauliflower  2 cups (heaping) 
    Smoked Paprika 1/4 tbsp
    ALCO Garam masala  1/4  tbsp
    Ginger 2 tbsp
    Cumin Seeds 1 inch (chopped)
    Red Chili Whole 1 Dried 
    Black Mustard seeds 1/2  tbsp
    ALCO Turmeric Powder 1/4  tbsp
    Cashews 4-5 whole
    ALCO Kashmiri Chili Powder 1/4  tbsp
    Oil 2 tbsp
    Curry Leaves 8-10
    Mango Puree 1 cup
    Water 1/2 cup
    Salt  To taste
    Sugar (optional) 1 tbsp
    Cinnamon Powder 1 pinch
    Coconut Milk 1 cup 
    Cilantro 1 tbsp (chopped)
    Lemon Juice 3-4 tbsp

    Kashmiri Chili Powder

    Regular price $2.99
    Regular price Sale price $2.99
    x

    Red Chili Powder

    Regular price $1.00
    Regular price Sale price $1.00

    Turmeric Powder

    Regular price $1.00
    Regular price Sale price $1.00
    alcoeats Cauliflower Mango Cashews Curry Recipe

    METHOD:

    1. Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.

    2. Add 1 tablespoon oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.

    3. To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.

    4. To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop.

    5. Then add the chopped ginger, dried red chili, add the curry leaves, and stir. Saute for a minute until ginger starts changing color.

    6. Then add the mango puree. Also, add 1/2 cup water along with the mango puree. Add the garam masala, red hot chili powder, turmeric powder, salt, sugar (if using), and cinnamon powder Stir.

    7. Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don’t stir and close the pot with its lid.

    8. Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to “low”. Cook on low pressure for 3 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick release.

    9. Open the pot and add the cilantro and the lemon juice and mix. Transfer cauliflower mango curry into a serving bowl, garnish with the roasted cashews and more cilantro, Serve warm.

    FOR MORE RECIPES: 
    https://alcoeats.com/blogs/recipes