Cashew, Cauliflower and Mango Curry

Colleagues are coming over for a bite after work. Why not serve an unexpected and autumn-inspired meal? Chock full of potatoes, cauliflower florets, and chickpeas, this vegetarian dish served on rice is a clear winner, especially when prepared in your favourite oven to table Oblong Casserole.

The Oblong Casserole creates the ideal environment for this dish to come together, exposing the ingredients to a consistent heat source until they are simmered to perfection. The end result is a creamy and rich cashew curry served alongside tender potatoes and cauliflower before being topped with toasted cashews, fresh cilantro leaves and lime wedge. Be sure to serve this vegetarian delight with basmati rice and naan bread!

Our Cashew, Cauliflower, and Mango Curry offers home cooks a delicious plant-based alternative to everyday meal preparation and can quickly become a weeknight staple in your household. This recipe can be prepared in just over an hour, serving up to four people at a time. Here are all the ingredients you’ll need along with the steps to follow before tackling this recipe!

In an Oblong Casserole, heat half of the vegetable oil over medium heat. Add ½ cup (125 ml) of the cashews and cook, stirring, until toasted. Remove with a Slotted Spoon and season with salt. Roughly chop and set aside.

Add the cauliflower to the Casserole. Season with salt and pepper. Cook over medium heat, stirring, until browned, about 5 minutes. Remove with a Slotted Spoon and set aside.

Add the remaining oil, onion, garlic, chili pepper and ginger to the Casserole. Cook, stirring, until the onion is softened, about 5 minutes. Add the spices and cook, stirring, for 1 minute. Add the coconut milk, mango, water and remaining raw cashews. Season with salt and pepper. Cover with the lid and simmer over medium-low heat for 15 minutes, stirring occasionally, or until the mango and cashews are tender.

Transfer half of the mixture to a blender and purée until very smooth, adding more water to thin out as needed. Season with salt and pepper.

Return the purée to the Casserole. Add the potatoes and cilantro. Cover with the lid and simmer over low heat for 15 minutes, stirring occasionally. Add the cauliflower, chickpeas and juice of 1 lime. Simmer, covered, for 15 minutes, stirring occasionally, or until the potatoes and cauliflower are tender. Adjust the seasoning.

Serve the cashew curry topped with the toasted cashews, fresh cilantro leaves and lime wedges. Serve with warm basmati rice and naan bread.