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Irresistible Cauliflower Cashew Mango

Irresistible Cauliflower Cashew Mango

A delightful blend of cauliflower, cashews, and mango, creating a rich and creamy curry dish that's hard to resist.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Indian
Servings 4 cups
Calories 300 kcal

Equipment

  • Instant Pot

Ingredients
  

For the Curry Base

  • 2 cups Cauliflower florets cut to 1-inch pieces for even cooking
  • 1 cup Mango puree adds sweetness and richness
  • 1 cup Coconut milk creates a creamy texture
  • ½ cup Water to help combine the flavors

For the Spices

  • ¼ teaspoon Smoked paprika for a subtle smoky flavor
  • ¼ teaspoon Garam masala rich, warm notes
  • ⅛ teaspoon Garam masala additional measure
  • ¼ teaspoon Red chili powder to add spice
  • ¼ teaspoon Turmeric powder for color and benefits
  • a pinch Cinnamon powder to warm up the flavors

For the Aromatics

  • 1 inch Fresh ginger finely chopped
  • 1 whole Dried red chili broken to infuse heat
  • 1 whole Green chili sliced
  • 8-10 Curry leaves for authentic flavor

For the Tempering

  • ½ teaspoon Mustard seeds for nutty flavor
  • ¼ teaspoon Cumin seeds to provide earthiness
  • 2 tablespoons Cashews whole, raw to be roasted

For Balancing Flavors

  • 1 tablespoon Oil plus 2 teaspoons for frying
  • ½ teaspoon Salt to taste
  • ¾ teaspoon Salt additional measure
  • 1 teaspoon Sugar (optional) to balance tartness
  • 3-4 teaspoons Lemon juice for fresh finish
  • 1 tablespoon Chopped cilantro for garnishing

Instructions
 

Directions

  • Toss the cauliflower florets in smoked paprika and garam masala, and set aside.
  • Press the sauté button, add 1 tablespoon of oil and cashews. Roast for 1-2 minutes until golden brown, then remove.
  • Add the cauliflower to the pot, cooking for 4-5 minutes until browned, then set aside.
  • Pour in the remaining 2 teaspoons of oil, add mustard and cumin seeds, allowing them to pop.
  • Deglaze if necessary, adding 1-2 teaspoons of water to clean the pot.
  • Sauté chopped ginger, dried red chili, and sliced green chili for 1 minute.
  • Stir in curry leaves, allowing their oils to enhance the aroma.
  • Combine mango puree and ½ cup of water in the pot, mixing well.
  • Season with garam masala, red chili powder, turmeric, salt, sugar, and cinnamon powder.
  • Incorporate the coconut milk, layering the sautéed cauliflower on top without stirring.
  • Set the pressure cook button to 'low' for 3 minutes, then let pressure release naturally for 5 minutes.
  • Open the pot, add chopped cilantro and lemon juice, and mix well to combine.
  • Transfer to a serving bowl, garnish with roasted cashews and additional cilantro, and serve warm.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 600mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 2000IUVitamin C: 60mgCalcium: 40mgIron: 2mg
Keyword cashew, cauliflower, curry, gluten free, mango, Vegan
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