Spicy Cashew and Cauliflower Curry

I first read about soaking nuts for savory recipes in Caroline Wright's blog. It softens them enough that they act more like a meat and can be more easily incorporated into a dish, rather than just flying off the plate every time you stab one or standing out like a handful of rocks in an otherwise mushy pile of food.  Cashews works really well for this technique, and this recipe satisfies my craving for the flavor of korma without all the fuss and heavy cream.  It also takes 20 minutes or less, depending on how quickly you can cook your rice, making this a perfect weeknight meal.

Spicy Cashew and Cauliflower Curry

Serves 4

1 head cauliflower, broken into small florets
1 cup cashews, soaked overnight
2 tablespoons peanut or canola oil
½ yellow onion, diced
1 ½ teaspoons mustard seeds
1 teaspoon cumin seeds
3 garlic cloves, minced
1 teaspoon salt
2 tablespoons fresh grated ginger
1 fresh hot green chile, minced
1 teaspoon tomato paste
10 oz. frozen peas, thawed
¼ cup fresh chopped cilantro
1 tablespoon lemon juice

2 cups jasmine rice

Soak cashews overnight in water.  Drain just before you start cooking.

Cook rice according to package directions.

Heat the oil in a large skillet over medium-high heat.  Add the cauliflower, onion, seeds, garlic, ginger, chile, and salt. Cook, stirring frequently, until onion becomes soft, about five minutes.  Add tomato paste, peas, cashews, cilantro, and ¼ cup water.  Cover and cook five more minutes.  Uncover and continue to cook, stirring frequently, another 2 minutes or until cashews begin to brown.  Stir in lemon juice and season with more salt to taste. Serve over rice.