Cashew Cauliflower Curry with Quinoa

Yield: 2-3 servings


½ cup (70 g) raw whole cashews
1 tablespoon (15 ml) grapeseed, melted coconut, or olive oil
½ teaspoon black mustard seeds (see headnote)
3 cups (300 g) small cauliflower florets
1 bell pepper (any color), trimmed and cored, chopped
½ or 1 whole small habañero or other medium to hot pepper, seeded and minced, to taste (wear gloves)
2 small shallots, trimmed, peeled, and chopped
3 cloves garlic, minced
1 teaspoon mild to medium curry powder
1 teaspoon garam masala
½ teaspoon ginger powder or
1½ teaspoons grated fresh ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon fine sea salt, to taste
½ teaspoon ground turmeric
Juice of a quarter lime
½ cup (120 ml) unsweetened plain cashew milk (or other nut milk)
1¾ cups (324 g) cooked quinoa
Chopped fresh cilantro or parsley, to taste


Preheat the oven to 300°F (150°C, or gas mark 2). Place the cashews on a baking sheet. Bake until golden brown and fragrant, checking and stirring occasionally to prevent burning, about 10 to 15 minutes total. Set aside to cool.

Heat the oil in a large skillet over medium-high heat. Add the mustard seeds and cover with a lid. Be careful not to burn and carefully shake the pan occasionally, adjusting the heat if needed.

After about 30 seconds, the sputtering will slow. Remove the lid. Add the cauliflower, and cook 6 minutes, until lightly browned. Add the peppers, shallots, and garlic, and cook uncovered for another 2 minutes.

Add the curry powder, garam masala, ginger, cumin, coriander, salt, turmeric, and lime juice. Cook for another minute. Add the milk. Stir to combine, and cover with a lid. Cook for another 4 to 6 minutes, or until the cauliflower is tender.

Remove the lid occasionally to stir. If the vegetables stick to the pan, or if the curry isn’t very saucy, add extra milk or vegetable broth as needed.

Serve on the quinoa, and sprinkle the cashews and herbs on top.

Recipe Adopted from


May 9, 2017