Spicy Cauliflower Curry

Serves:4 |Preparation time: 40 minutes|
Difficulty Level: Easy

INGREDIENTS:

• 3 Tbs. ghee, clarified butter, or vegetable oil
• 2 red bell peppers, cut into large dice
• 1 large onion, cut into large dice
• 1 Red chilli if desired, and finely chopped
• 1 2-inch piece fresh ginger, finely chopped
• 1 Tbs. curry powder
• 2 tsp. cumin seeds
• 1/2 tsp. black mustard seeds
• 1 2-inch piece cinnamon stick
• salt to taste
• 3 diced tomatoes
• 1/2 cup lower-salt vegetable or chicken broth
• 3 Tbs. raisins
• 3 medium cloves garlic, smashed and peeled
• 1 13-1/2 -oz. can coconut milk
• 2 tsp. fresh lemon juice; more to taste
• 1 medium head cauliflower (about 2 lb.), cut into 2-inch pices
• 1/2 cup plain yogurt
• 1/4 cup roasted cashews, coarsely chopped
• 2 Tbs. coarsely chopped fresh cilantro

Method:

Heat the ghee in an 11- to 12-inch straight-sided saute pan over medium-high heat until shimmering hot. Add the peppers, onion, Red Chilli, ginger, spices, and 1 tsp. salt. Cook, stirring, until the vegetables begin to brown around the edges, about 5 minutes.

Add the tomatoes and their juice, broth, raisins, and garlic and cook over medium heat, adjusting the heat as needed, until thickened, about 10 minutes.

Stir in the coconut milk and lemon juice, turn the heat down to medium low, and cook, stirring occasionally, until thickened, about 15 minutes.

Add the cauliflower, cover, and cook, stirring occasionally, until just tender, 10 to 15 minutes.

Remove the cinnamon stick. Season to taste with salt and more lemon juice. Serve garnished with the yogurt, cashews, and cilantro.