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Mango Cashew Cauliflower Curry with Quick Indian Lime Pickle

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Mango Cashew Cauliflower Curry with Quick Indian Lime Pickle and Yogurt Raita

This Vegetarian Mango Cashew Cauliflower Curry is made using our Spicy Summer Mango Chutney.  To prep the cauliflower florets we season them with a yogurt and spice mixture and roast in the oven, then we make a traditional curry paste to fry off your cauliflower and finish it with a simmer sauce made of our Spicy Summer Mango Chutney, coconut milk and ground cashews.  We serve this curry with a side of Indian spiced pickled lime and a cucumber cilantro yogurt raita which are both perfect additions to add some tang and bitter clash to the sweet coconut mango curry.  It may seem like a lot of steps to make this dish, but it's really fairly simple and it is absolutely delicious.  If you are still spending a lot of time at home due to COVID19 like we are, then its a great way to spend the evening, cooking in the kitchen - drinking some wine...learning how to make Indian at home!   

Mango Cashew Cauliflower Curry with Quick Indian Lime Pickle and Yogurt Raita

I've broken this recipe down in steps and ingredients for each step to make the process easy to follow!

Ingredients For Cauliflower Roasting Prep:

1 cauliflower - break into florets

1/2 tsp cumin

1/2 tsp garam masala 

1/2 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp salt pepper

1/3 cup plain yogurt


Ingredients For Making Your Curry Paste:

1/2 tbsp paprika

1 Tbsp garam masala

1/2 brown mustard seeds

1/2 coriander

1 tsp cumin

2 Tbs water

1 Tbsp ghee or oil

Ingredients For Making Your Mango Coconut Cashew Curry Sauce:

1 Jar Wozz! Spicy Summer Mango Chutney

1/2 cup water

1 can coconut cream

1/3 cup cashew nuts - ground in food processor

1 tsp salt


* Now before we get to making the mango cauliflower cashew curry we need to make our sides and set aside for later *

Condiment Sides To Make and Serve with Your Mango Cauliflower Curry:

Indian Lime Pickle & Cucumber Cilantro Yogurt Raita



Traditionally Indian Lime Pickle needs to be fermented and is not ready for a couple weeks, but we made a modified version of traditional Indian lime pickle to serve as a nice contrast to the sweet mango cashew curry - we didn't make it really spicy like traditional Indian Lime Pickle and the lime will be a bit bitter because it doesn't have time to mellow out.  The tangy bold slightly bitter lime pickle was a wonderful accompaniment to the dish adding a nice ying to the yang of flavors.  You don't need much to add a little sass to the dish.

Quick Indian Lime Pickle Ingredients: 

1 lime cut into 16ths - cut lime in half, then into wedges and then cut wedges in 1/2

1 Tbsp salt

Quick Indian Lime Pickling Liquid Ingredients:

1 Tbsp cider vinegar

2 Tbsp water

3 Tbsp sugar

Mix together 

Quick Indian Lime Spices Ingredients:

1/4 tsp cumin

1/4 tsp coriander

1/4 tsp brown mustard seeds

1 tsp oil

Quick Indian Lime Pickle Method:

Mix lime wedges with salt and let sit for 1 hour

In a Small Mixing bowel, whisk together your Quick Indian Lime Pickling Liquid (cider vinegar, water and sugar)  Set aside. 

In a small sauce pan or skillet on medium high heat, add oil and add your cumin, coriander and mustard seeds.  Cook spices until aromatic.  Add your lime and salt mixture and fry in spices for two minutes.  Add your pickling liquid (water sugar vinegar mixture) and simmer on low heat for 15 minutes until pickle has thickened.

Remove from pan and set aside. 


Cilantro Yogurt Raita

1/2 Cup Plain Yogurt
2 Tbs Chopped Cilantro
1/2 small Cucumber Seeded and Finely Diced
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground coriander

To Make Cilantro Yogurt Raita

Mix all ingredients in small bowl and place in fridge.  *We put ingredients in a small blender and blended for a few seconds.  (you can either mix together in bowl or blend ingredients in blender whichever you prefer).

Now It's Time to Make Your Cauliflower Coconut Curry:


Mix your spices and yogurt.  Marinade cauliflower in spice/yogurt mixture for 30 minutes then roast at 450 degrees F for 10 minutes.  Remove from oven, set aside. 


In a small bowl, mix together spices and 2 Tbs water and let sit for a minute (this allows your spices to "bloom" and lets the flavors release.)  In a large skillet on medium high heat, add oil and then add water/spice mixture.  Stir fry spices together for 5 minutes.


Add 1 Jar of Wozz! Spicy Summer Mango Chutney, water and coconut cream to your skillet (with the curry paste still in it) and stir together.  Stir in your roasted cauliflower and simmer for a couple minutes on medium high heat.  Add your ground cashews to thicken the sauce and simmer until sauce is thickened and bubbly (about 5 minutes).  Add salt to taste.  


Serve Your Mango Cauliflower Cashew Curry with your Indian Lime Pickle and Cucumber Yogurt Raita on the Side.  You can also serve this with a side of basmati rice or grilled naan bread.  

This Recipe and Photos are Copyright of Wozz! Kitchen Creations

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