VEGAN RECIPE-CAULIFLOWER & GREEN PEAS COCONUT CURRY

Ingredients

• 3 large tomatoes
• 4 large cloves garlic
• 1-inch (25-mm) piece ginger
• 1 green chili
• 12 raw cashews
• 1½ tablespoons (22 mL) oil of choice
• 1 bay leaf
• 3 green cardamoms
• 6 to 7 peppercorns
• 3 cloves
• 1 large red onion, chopped
• 1½ teaspoons (6 g) coriander powder
• 1 tsp garam masala
• ½ teaspoon red chili powder, or to taste
• ½ teaspoon turmeric powder
• 1 teaspoon salt, or to taste
• ¼ cup (60 g) plain yogurt, at room temperature
• ½ cup + 2 tablespoons (150 mL) coconut milk
• ¼ cup (60 mL) water
• 1 large head cauliflower, cut into medium- to large-size florets
• ½ cup (70 g) frozen green peas
• Cilantro, for garnish

Method

1. Using a blender, purée the tomatoes, garlic, ginger, green chili, and cashews to a smooth paste. Set aside.
2. Press the sauté button. When the pot displays hot, add the oil and then add the bay leaf, green cardamoms, peppercorns, and cloves. Sauté for a few seconds until the spices are fragrant and then add the onion.
3. Cook the onion until soft, around 2 minutes, and then add in the puréed tomato-ginger-garlic-cashew paste that you prepared earlier. Cook for 2 minutes and then add the coriander powder, garam masala, red chili powder, turmeric powder, and salt. Stir to combine the spices and cook them for 30 seconds. Add the yogurt, whisking continuously until it's well-combined with the curry. Make sure the yogurt is at room temperature before you add it to the masala.
4. Add the coconut milk and the water and mix to combine. Add the cauliflower florets and peas and toss to combine them with the masala. Close the lid and press the manual or pressure-cook button, making sure the pressure valve is in the sealing position. Use the adjust or pressure-level button to set to low pressure and cook on low pressure for 3 minutes. Do a quick-pressure release.
5. Open the pot, give the korma a stir, and adjust spices and salt to taste. Garnish with cilantro and serve.

Recipe source: mindbodygreen