A tasty vegetarian curry that’s easily prepared in the blink of an eye! We really like this mild Japanese curry with just a hint of anise in this dish, but actually, any good curry would do the trick.
- 1 medium cauliflower
- 5 garlic cloves
- 2 Tbsp ginger, chopped
- 1 hot, green chili
- 3 Tbsp Japanese curry, ground OR 2 Tbsp curry powder
- 4 Tbsp coconut oil
- 3 medium onions, chopped
- 2 Tbsp tomato paste OR 1 fresh tomato, chopped
- Salt, to taste
- 1 lb small carrots
- ½ cup raisins
- 2 cups coconut milk
- 1 cup roasted cashews
Shred the cauliflower into bite-size clusters.
Place garlic, ginger, chili, ground curry and ¼ cup water in a blender and reduce to a paste.
Heat a large casserole on medium. Sauté the onions lightly in oil for 2 to 3 minutes without browning.
Incorporate the curry paste and sauté for 1 to 2 minutes. Add the tomato paste. Mix well and steam for 1 minute.
Add the cauliflower and mix well, covering each cluster with the spice paste.
Incorporate the carrots and raisins. Add coconut milk, mix and bring to a boil.
Reduce the heat, cover and let simmer for at least fifteen minutes, until the vegetables are crispy or soft according to your taste.
Incorporate the cashews and serve.