Name: Cashew Coconut Cauliflower Curry
Prep time: 30 min
Cook time: 20 min
Yield: 4-5 servings
Ingredients: 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

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.

Prep Time: 30 minutes

Cook Time: 20 minutes

Serving Size: 4-5 servings

Ingredients

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

Prep

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.