Cauliflower & cashew curry with sauteed beetroots | vegan
Curry for us feels a lot like an autumn food. So we decided to make it even more autumny with sauteed beetroots. They not only bring additional colour to the curry but also delicious sweetness that goes so well with all the spices in the dish.
Servings: 4 Preparation: 15 min Cooking: 45 min
Ingredients:
3 medium beetroots
1 cauliflower
1 onion
3 cloves garlic
100 g cashew nuts
1 tsp black mustard seeds
3 bay leaves
2 tsp tandoori masala mix*
1/2 tsp salt
1/2 tsp cumin powder
1/2 tsp cayenne pepper
1/2 tsp cardamon
1 cup water
1 cup coconut milk
vegetable oil
*You can use a bought one or make one yourself. I have a recipe for tandoori masala here.
Instructions:
Use a spiralizer or a julienne slicer to cut the beetroots to thin strips. Set the cut beetroots aside.
Break the cauliflower to bite-sized florets and set aside.
Chop the onion and crush or finely chop the garlic cloves.
In a wok pan heat up some vegetable oil. Add the onion, garlic, cashews, mustard seeds, and bay leaves. Fry for a couple of minutes or until onion is a bit softer.
Add the tandoori masala, salt, cumin, cayenne pepper, and cardamon. Fry for 2 min, then add the cauliflower florets.
After another 2 min add the water. Bring it to boil and let everything cook for 15 min.
While the curry is cooking, heat up a small pan with a little bit of vegetable oil. Add the beetroots and cook them for about 10 min on medium heat. After beets are done, remove them from heat.
Add the coconut milk to the wok pan, mix everything well and let cook for 5 min.
Serve with rice and top with sauteed beets.
