Cauliflower, Cashew, Pea and Coconut Curry

As an adult I've really enjoyed exploring some of the ethnic cuisines that I didn't grow up with, which means basically anything other than meat and potatoes. I started with recipes from Mexico, France, Spain and Greece (relatively safe) and then moved to the cuisines of China, Japan, Thailand and Korea which I think are more exotic.  I've gained enough confidence to finally start exploring Indian food which I consider to be possibly the most exotic and intimidating of all, probably because I think most Indian food is fiery hot, complicated to make, and uses a ton of unusual ingredients.  So, I've been looking for recipes that seem less intimidating and not fiery hot.

I came across this recipe from Meera Sodha's cookbook Made in India, which is "rooted in tradition and complexly flavored yet approachable for a weeknight", so I decided to walk out on the thin ice. Yes, you're going to need a couple of spices, but at least you can find all of them in any normal grocery store.  And if you follow the suggestions in the note below and eliminate the jalapeno seeds and chile powder, it's quite mild.  Hot sauce at the table allows everyone to add heat to their own taste.  Baby steps, as they say.

We loved this dish.  The flavor is very complex and exotic, and the variety of textures (crunchy, creamy, tender) makes it a very satisfying main dish.  The fact that it's vegan makes it even more exceptional. I'm kind of proud of myself.

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Cauliflower, Cashew, Pea and Coconut Curry

Serves 4

Note:  if you remove the seeds and ribs from the jalapeno and eliminate the chile powder, this is a mild dish.  In that case, serve with hot sauce at the table so diners can make it as hot as they wish.

1 (1”) piece fresh ginger, peeled and chopped

4 garlic cloves, chopped

1 jalapeno, chopped (remove seeds and ribs for less heat)

Kosher salt

3 tablespoons canola oil

2 large onions, finely chopped

1 tablespoon tomato paste

1 ½ teaspoons ground coriander

1 ¼ teaspoons ground cumin

½ teaspoon chile powder (see note above)

1 large head cauliflower (about 1¼ lbs), broken into bite-sized florets

1 (14-ounce) can unsweetened coconut milk

4 ounces cashews (about ¾ cup), lightly toasted

½ cup frozen peas

½ teaspoon garam masala

1 small bunch cilantro, leaves chopped

4 lemon wedges

Hot cooked basmati rice, for serving

Place the ginger, garlic and jalapeno in a mortar and pestle with a pinch of salt.  Mash until a paste forms and set aside.  (Alternately, finely chop everything, sprinkle with salt, and mash it into a coarse paste using the flat side of a chef’s knife.)

In a large skillet with a lid, heat the canola oil over medium.  Cook the onions until golden, about 5-6 minutes.  Add the ginger paste and cook, stirring, until fragrant, 3-4 minutes.

Stir in the tomato paste, coriander, cumin, chile powder and 1¼ teaspoons salt.  Stir in the cauliflower and coconut milk and bring to a simmer.  Reduce the heat to low, cover and cook until the cauliflower is tender, 10-12 minutes. 

Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes.  Taste and add salt if needed.

Divide the hot basmati rice between 4 shallow bowls.  Serve the curry over the rice and top with cashews and cilantro leaves.  Add a lemon wedge to each bowl for squeezing over the top.

Easy Chicken Schwarma Bowl

Everybody has days when they want a delicious and healthy meal, but they don't have much time for prep.  This chicken schwarma bowl can be ready in 15 minutes with the help of some shredded rotisserie chicken from the deli, and precooked rice.  If you don't want to use precooked rice, it can still be ready in just the time it takes to cook the rice.

The veggies make it healthy, the spices make it a little exotic, and the garlicky white sauce ties everything together. (The white sauce reminded me a little of ranch dressing and was so good that I saved the leftovers for a veggie dip.)  Because the rice and chicken are served warm and the veggies are cold, it's like dinner and salad all in one quick, easy, healthy and delicious bowl.  Done.

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Easy Chicken Schwarma Bowls

4 servings

Note:  if you use precooked rice this dinner can be ready in 15 minutes.  If you use regular rice it will take slightly longer.

White sauce:

¼ cup plain yogurt

¼ cup mayonnaise

2 teaspoons lemon juice

1/8 teaspoon salt

¼ teaspoon pepper

½ teaspoon garlic powder

Schwarma:

2 packages (8.5 ounces each) precooked rice, brown or white, or 1 cup uncooked rice

2 teaspoons olive oil

2 cups cooked diced chicken

¼ teaspoon each cumin, allspice and garlic powder

1 heart of romaine lettuce, cut into thin strips

½ cup shredded radicchio, optional

2 cups halved cherry tomatoes

1 cup diced cucumber

¼ cup diced red onion

Chopped parsley, optional

To make the sauce, combine all ingredients in a small bowl and whisk until smooth.

Heat the precooked rice according to package directions or cook the regular rice according to directions.

While the rice cooks, heat the oil in a medium skillet over medium heat.  Add the chicken, cumin, allspice and garlic powder and cook, stirring constantly, 3-5 minutes.

To assemble, divide the warm rice between 4 bowls.  Top with warm chicken, lettuce and radicchio (if using), tomatoes, cucumber and red onion.  Garnish with parsley, optional.

Drizzle with white sauce and serve.