Spicy Cashew and Cauliflower Curry
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.