1-1/4 cups water
5-6 cauliflower florets, quartered
1 cup coconut milk
2 carrots, peeled and cut into 1/8 inch think
¼ cup roasted cashews rounds
1 yellow onion, roughly chopped
6-8 fresh or frozen small green beans or 2 tablespoons Garlic-Ginger Paste (below) haricots verts
2 teaspoons ground coriander
½ cup fresh or frozen peas
1 teaspoon salt
3 fresh pineapple disks, quartered
¼ rounded teaspoon ground cardamom
2 tablespoons pineapple juice
2 tablespoons coconut or vegetable oil
½ teaspoon garam masala
Chopped fresh cilantro, for garnish
Combine first eight ingredients (water through cardamom) in a food processor. Let sit for 15 minutes to allow cashews to soften, then blend until smooth and creamy.
Heat oil in a large sauté pan over medium heat. Add cauliflower and cook 5-8 minutes, stirring only once or twice so that pieces turn golden brown. Stir in cashew mixture and bring to a simmer. Add carrots, green beans, peas, pineapple, and juice. Reduce heat slightly and cook, uncovered, for 18-20 minutes, until vegetables are tender and sauce has reduced by about one- fourth. Stir in garam masala and salt to taste just before serving. Sprinkle with fresh cilantro.
1 head garlic, cloves separated and peeled 1 2-inch piece fresh ginger, peeled
A touch of water and lemon juice
Blend all ingredients in a food processor until smooth. Scoop into plastic snack bags to store, or freeze in ice-cube trays in handy tablespoon-size portions.