Cauliflower Mango Cashews Curry Recipe

Print Recipe

https://alcoeats.com/blogs/paleo/cauliflower-mango-cashews-curry-recipe

Total Time: 35 minutes

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

• 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

METHOD

• Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
• Add 1 tablespoon of oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.
• 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.
• To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop.
• Then add the chopped ginger, and dried red chili, add the curry leaves, and stir. Saute for a minute until ginger starts changing color.
• Then add the mango puree. Also, add 1/2 cup of water along with the mango puree. Add the garam masala, red hot chili powder, turmeric powder, salt, sugar (if using), and cinnamon powder Stir.
• Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don’t stir and close the pot with its lid.
• 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.
• 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 and Serve warm.

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