Saute for a minute until ginger starts changing color.Ħ- Then add the curry leaves and stir. Wipe clean and then add the oil.ĥ- Then add the chopped ginger, dried red chili and sliced green chili. If there is, first add 1-2 teaspoon water and deglaze the pot. PS: Make sure there’s nothing stuck at the bottom of the pot after sauteing the cauliflower. Add mustard seeds and cumin seeds and let the mustard seeds pop. Remove on a plate.Ĥ- To the same pot now add the remaining 2 teaspoons of oil. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.ģ- To the same pot now add the cauliflower. Roast the cashews for 1-2 minutes until golden brown from both sides. Once it displays hot, add 1 tablespoon oil and then add the cashews. Set aside.Ģ- Press the saute button on IP. Even chickpeas would be nice.ġ- Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Potatoes would be good but I would cook them a bit before pressure cooking else, they won’t cook in 3 minutes on low pressure. So, I made this curry with cauliflower but what other veggies can you use? Can I Use Other Veggies in This Mango Curry? Read the instructions in the recipe card below. However, you can cook this curry on stove-top. I love using my IP wherever possible and this curry was no exception. I made this Cauliflower Cashew Mango Curry in my Instant Pot. That’s why I am sharing this recipe now because mangoes are in season and you don’t have to resort to the canned version.Īs usual, I used my favorite chakoah brand coconut milk. Now, I know there are canned mango puree available in the market but please do make this recipe with fresh sweet mangoes. It will still be good, the sautéing bit just adds extra flavor. However, if you are running short of time, you can skip this step and directly pressure cook the cauliflower. Mmm, explosion of flavors!įor this mango curry recipe, I tossed the cauliflower with smoked paprika and little bit garam masala, sautéed a little and then pressure cooked. It’s topped with fresh cilantro and a squeeze of lemon juice. There’s coconut milk, sweet mango puree, garam masala, chili powder, ginger and then crunchy cashews. So, if you are not a fan of sweet curries, then maybe you won’t like this one. So, now your next question might be, how does it taste? Well it’s a sweet curry. You have to make this curry using sweet mangoes. ✓ is a sweet curry with just the right amount of creaminess and tang ✓ great way to use sweet ripe mangoes in season It was creamy, sweet, crunchy and oh so good! This Mango Curry This was a total experiment I just had the flavors in mind but I didn’t expect it to turn so well. So, the other day, I made this Mango Curry with Cauliflower & Cashews. I usually don’t touch his Indian mangoes because he’s so obsessed about them and I want him to enjoy them while it lasts.īut with the other mangoes, I try to play around a bit and create something out of it. Other than that, we also get mangoes from Costco. He is in fact on the list of all these Indian stores, so as soon as shipment of Indian mangoes arrives, they call him and he of course buys them immediately. Sarvesh buys a box full of Indian mangoes every week. Mango season is in full swing and as usual my house is filled with mangoes. The group would feature vegetarian instant pot recipes from all around the web! If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. It’s also vegan and gluten-free and can be made in your Instant Pot or stove-top. This might well be your new favorite curry. It’s has the sweetness of mangoes, the creaminess of coconut milk and the crunch from cashews. Use the fresh sweet mangoes in season to make this Cauliflower Cashew Mango Curry!
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