Unsweetened Cashewmilk and Cashewmilk Yogurt provide a rich, dairy-free base for this yellow curry. Fluffy basmati rice, cauliflower and peas soak up the creamy sauce. The mild spice from the cayenne pepper is contrasted with a dollop of smooth Cashewmilk Yogurt, rounding out this flavorful dish.


  • 1 cup basmati rice
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder
  • 2 garlic cloves, minced
  • ¼ teaspoon cayenne pepper
  • 1 shallot, thinly sliced
  • 2 teaspoons salt
  • 1 ½ cups Forager Project Unsweetened Cashewmilk
  • ¼ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 1 tablespoon agave
  • 1 teaspoon lime juice, plus zest of one lime
  • 1 head cauliflower, cored and cut into bite sized florets
  • 1 cup shelled peas
  • Optional garnish: cilantro leaves, toasted cashews, toasted coconut


Cook 1 cup of basmati rice per package instructions.

Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add curry powder and cayenne pepper, stirring into the oil. Toast spices until fragrant, about 1 minute. Add garlic, minced shallot, and 1 teaspoon of salt. Cook until translucent and tender, 2-3 minutes.

Add Unsweetened Plain Cashewmilk, and Unsweetened Plain Cashewmilk Yogurt, agave, lime juice, lime zest and remaining 1 teaspoon of salt. Stir to combine and simmer for 3 minutes. Add cauliflower florets and mix in curry sauce. Cook for 5-7 minutes, until just tender. Then, add one cup of shelled peas, cook for 2 minutes.

Divide basmati rice into shallow bowls, spoon curry over, and garnish with a dollop of cashew yogurt, toasted cashews or coconut, and cilantro leaves.



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