Vegan cauliflower curry with potatoes and cashews

Step 1

Preheat the broiler along with a broiler pan in the oven. Make sure all of your veggies are chopped and everything is prepped.

Step 2

Toss the cauliflower with 1 Tbsp olive oil and spread evenly on your broiler pan. Broil for about 10 minutes, checking every 3-4 until the cauliflower is browned with some nice singed bits! Remove from broiler and set aside.

Step 3

Meanwhile, place the saffron in the warm water and set aside.

Step 4

Meanwhile, heat the remaining 2 Tbsp olive oil in a large soup pot over medium high heat. Once the oil is heated, add the mustard seeds and immediately cover with a lid. You will start to hear the mustard seeds pop and smell sort of like popcorn. As soon as the seeds start to pop, turn the heat down to medium, and take the pot off of the heat until the popping sound slows down.

Step 5

Return to heat and stir in the onion, garlic, and jalapenos. Cook until onions are translucent, about 5 minutes. Add the turmeric and the curry powder and cook for 1-2 minutes. Add the cashews and cook until they are a nice toasty brown, stirring constantly.

Step 6

Add the coconut milk and saffron water and stir to loosen browned bits. Add the potatoes, cover, and cook until potatoes are almost soft, about 10 minutes. Add the cauliflower, and some water if the stew is too thick. Cook another 3-5 minutes, or until potatoes are done.

Step 7

Stir in the lemon juice and season generously with salt and pepper. Taste, and add more curry powder if needed.

Step 8

To serve, top with roasted cashews (optional)