Cauliflower, Cashew, Pea, and Coconut Curry, with Rice & Chicken Skewers

by GreatMeals
Cauliflower, Cashew, Pea and Coconut Curry, Rice, Chicken Skewers

Okay…going for a slightly more complicated meal today! ūüėܬ†On the dinner table is:

  1. Chicken Skewers with peanut sauce
  2. Cauliflower, Cashew, Pea, and Coconut Curry
  3. Basmati Rice
All recipes take a little under an hour done separately.¬† We’ve placed the total time if done together in our recipe below.¬†


Cauliflower, Cashew, Pea and Coconut Curry, Rice, Chicken Skewers

Cauliflower, Cashew, Pea, and Coconut Curry, with Rice, and Chicken Skewers

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 2 voted )


Chicken Skewers

¬Ĺ¬†cup natural peanut butter, preferably chunky
1 tablespoon curry paste or curry powder, or to taste
¬Ĺ¬†teaspoon salt
¬ĺ¬†cup fresh or canned coconut milk, approximately
1 tablespoon nam pla or soy sauce
1 tablespoon lime juice
1 ¬Ĺ to 2¬†pounds boneless chicken thighs, cut into large chunks
Chopped fresh cilantro leaves for garnish
Lime wedges

Cauliflower, Cashew, Pea, and Coconut Curry

1 (1-inch) piece fresh ginger, peeled and chopped
4 garlic cloves, chopped
1 green chile, roughly chopped (seeded if you prefer less heat)
Kosher salt
4 tablespoons canola oil
2 large onions, finely chopped
1 tablespoon tomato paste
1 ¬Ĺ¬†teaspoons ground coriander
1 ¬ľ¬†teaspoons ground cumin
¬Ĺ¬†teaspoon chile powder
1 large head cauliflower (about 1 1/4 pounds), broken into bite-size florets
1 (14-ounce) can unsweetened coconut milk
4 ounces unsalted cashews (about 3/4 cup)
¬Ĺ¬†cup frozen peas
¬Ĺ¬†teaspoon garam masala
1 small bunch cilantro, leaves chopped, for serving
1 lemon wedge, for serving


Chicken Skewers

  1. Heat broiler and rack should be at least 4 inches from heat. If using wood skewers, soak them in water
  2. Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice.
  3. Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime.

Cauliflower, Cashew, Pea, and Coconut Curry

  1. Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.
  2. In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
  3. Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
  4. Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
  5. Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
  6. Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
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