We have been having a lot of fun playing with cashews/cashew milk of late, and we’re really enjoying finding fun ways to implement it into a host of different cuisines. The other day, we used it to make our Cauliflower Avocado Puree to serve with Sesame Cod. For this recipe, we went back to the “cauliflower and cashew combo” well, and it did not disappoint! The resulting sauce came out with the perfect texture for a Paneer Curry, but given that it was mostly Cauliflower, it was incredibly healthful too!
From there, we relied on some Garam Masala and Kashmiri Chili Powder for flavour and Turmeric to create a vibrant yellow sauce. Those spices in combination with the freshly diced aromatic veggies and paneer made this meal a huge hit!
Time: 45 Minutes
Ingredients:
- Paneer
- 1/2 Cauliflower
- 1 Cup Cashew Milk (or 1 Cup of Water and a handful of Raw Cashews)
- Onion
- Green Bell Pepper
- Garlic
- Ginger
- Caraway Seeds
- Cumin Seeds
- Garam Masala
- Ground Turmeric
- Optional: Kashmiri Chili Powder
Method:
- Cut your cauliflower into florets, and boil until soft.
- As your cauliflower boils, peel and dice your onion, garlic, and ginger. Dice your green pepper as well.
- Sprinkle some Caraway and Cumin Seeds in a large pan, and begin to heat. Once your seeds start to toast, add some Ghee, Coconut Oil, or Butter in a large pan, and add your diced veggies.
- Sautee briefly, and then add in your Garam Masala, Turmeric, and Kashmiri Chili Powder. Continue to cook until your ingredients soften and release their aromas.
- As your veggies cook, chop your paneer into cubes. Then, add it to your pan, and stir to combine.
- Puree your cauliflower and cashew milk in a blender. Then, pour it into your pan with your paneer and veggies, and stir to combine.
- Plate, devour, and enjoy!
