My husband and I both like Indian food, so lately we have been frequenting a neighborhood Indian restaurant apply called Saffron. Many if their meatless recipes include cauliflower, peas, and white potatoes. (I used sweet potatoes.) One dish I ordered used cashew creme as the sauce. I posted a cashew creme some time ago,but this recipe is a little different. I also roasted my veggies, while I believe the restaurant cooks them in water, because they are softer. So this recipe is Indian inspired, but not authentic Indian.
Utensils: Large bowl, roasting pan, blender, cutting board & knife, colander, serving platter
Prep. Time: About 15 minutes (Plus overnight soaking time for cashews)
Cooking Time: 20 minutes (approx.)
Categories: V, GF (Creme is made from cashews and unsweetened coconut milk)
1/2-3/4 cup “raw” cashews*
water for soaking
1 cup coconut milk (or water)
2 or more tsp. curry powder
2-3 Tbl. macadamia oil or olive oil
1/2 cauliflower ( 5-6 flowerettes, sliced to equal about 3 cups)
1/2-3/4 cup frozen organic peas (place in bowl to thaw)
1/2 sweet org. potato, peeled and cut into small chunks
1. Soak cashews in more than enough water to cover overnight (in refrigerator if warm weather).
Next day, drain and place in blender with about one cup unsweetened coconut milk. Add curry powder and blend until smooth. While the veggies are in the oven, you can warm the creme on a very small flame.
2. Place frozen peas in a bowl to thaw while preparing the other two veggies. Preheat oven to 350 degrees.
3. Wash cauliflower well, removing core and leaves (use for soup stock). Slice 5-6 flowerettes to equal about 3 cups. Place in large bowl. Add washed, peeled and sliced sweet potatoes chunks and add to bowl.
4. Toss cauliflower and potatoes in 2 Tbl. oil and curry powder and place on a baking sheet that has been barely oiled with the remaining 1 Tbl.
5. Bake veggies for about 15 minutes or until veggies can be pierced with a fork, then place on broil for one or two minutes, being careful not to burn them. Shut off oven and add peas that are thawing. The residual heat should be enough to thaw them completely.
6. Place veggies on a platter and pour cashew creme heating on stove. (Use about 1/2) Or place the cashew creme on the platter and put veggies on top.
* Unless you happen to work in a cashew plant or pick cashew apples, it’s unlikely you’ll encounter completely raw cashews. The so-called raw cashews sold in natural food stores are not exactly raw, but instead are steamed. It is the case that the double shell surrounding the raw cashew, which is technically a seed and not a nut, contains urushiol, a resin that can create significant skin rashes, and can be toxic when ingested.
Urushiol is the same chemical found in poison ivy, and it is present on the leaves of the cashew tree as well as in the raw cashew shell. Processing raw cashews can be a laborious and nightmarish ordeal, and people who work in cashew processing plants tend to exhibit greater allergies to cashew shells over time. There is a high incidence of skin rashes among people who either harvest or process raw cashews. Greater sensitivity to urushiol can lead to extreme allergic reaction when raw cashews are ingested, and anyone allergic to poison ivy could potentially have a fatal reaction to eating true raw cashews. (Source: wisegeek.org)