Cauliflower In Coriander Cashew Sauce

1. 1

   Grind the cashews with the sesame seeds in a food processor. Add in the tomatoes,cilantro, lime juice, coriander, garlic,turmeric, salt, sucanat, and cayenne. Blend, then add in the stock and blend until fairly smooth.

2. 2

   Put both the puree and the cauliflower in a large sized saute pan and bring to a simmer.

3. 3

   Reduce the heat to medium low, cover, and simmer for about 10 minutes. If needed at this pont, add in another 2 tablespoons of stock (or water) to prevent curry from sticking.

4. 4

   Keep cooking for another 5 minutes, or until the cauliflower is done to your liking, It'll depend on how small you chopped it in the first place, I like mine in pretty good sized pieces.

5. 5

   Add in the peas, and cook to tender. I prefer peas with the vibrant color still, so I would just barely thaw them in the cauliflower/cashew sauce.

6. 6

   If you use frozen peas with ice crystals on them, rinse the ice off in a strainer before adding to prevent the ice from diluting the dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.