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🍽️ Creamy Cauliflower Curry with Toasted Cashews and Basmati Rice

608 kcal · 30 min · 4 servings

Ingredients

• Cauliflower 1 pc.
• Onions, yellow 1 pc.
• Oil 3 tbsp.
• Curry powder 3 tsp.
• Vegetable broth 400 ml
• Heavy cream 200 g
• Salt pinch
• Pepper, black ground pinch
• Basmati rice 300 g
• Cashew nuts 50 g
• Peas, frozen 250 g

Instructions

1. 1. Rinse the cauliflower under running water.
2. 2. Remove the leaves and the tough stem.
3. 3. Break the cauliflower into small, bite-sized florets.
4. 4. Cut the onion in half.
5. 5. Peel the outer skin off the onion.
6. 6. Dice the onion into very small pieces.
7. 7. Heat three tablespoons of oil in a large pot over medium heat.
8. 8. Add the diced onion to the hot oil.
9. 9. Sauté the onions for about two minutes.
10. 10. Add the cauliflower florets to the pot.
11. 11. Sprinkle the curry powder over the vegetables.
12. 12. Lightly toast the mixture for about one minute.
13. 13. Deglaze the mixture with vegetable broth and cream.
14. 14. Bring the sauce to a boil.
15. 15. Season with salt and pepper to taste.
16. 16. Cover the pot with a lid.
17. 17. Cook the vegetables for about ten minutes over medium heat.
18. 18. Place the basmati rice in a small pot.
19. 19. Pour about 700 milliliters of salted water over the rice.
20. 20. Bring the water to a boil.
21. 21. Reduce the heat to low.
22. 22. Cover the pot with the rice.
23. 23. Cook the rice for about twelve minutes.
24. 24. Coarsely chop the cashew nuts.
25. 25. Heat a small pan over medium heat.
26. 26. Add the chopped cashew nuts to the pan.
27. 27. Toast the nuts until golden brown, stirring constantly.
28. 28. Add the peas to the cauliflower in the large pot.
29. 29. Cook the peas for another five minutes.
30. 30. Season the curry generously with salt and pepper.
31. 31. Mix the toasted cashew nuts into the cooked rice.
32. 32. Serve the rice with the cauliflower vegetable.

Nutrition per serving

• kcal: 608
• Protein: 14 g · Fett/Fat: 33 g · Carbs: 68 g