Curry Cauliflower Leek Casserole
This is everything you want in a curry dish. Layers of flavors. Rich and creamy. Perfect combination of vegetables. While this recipe was a huge hit, the best part was the chef who made it. Nice job, Chef (husband) Roger!
Prep: 15 minutes
Cook time: 25 minutes
Recipe Notes: A side of naan bread would go well, or serve the cauliflower casserole over a bed of brown rice.
- 3-1/2 cups cauliflower florets
- 2 cups chopped kale
- 1.5 cups chopped leeks (2 large leeks – white and light green parts only, cleaned well)
- 5 small potatoes, diced bite-sized
- 1 cup frozen peas
- ¼ tsp. cumin
- 1/8 tsp. turmeric
- 1/2 cup crushed peanuts
- Chopped cilantro
Curry Cashew Sauce
- 1 cup raw cashews (soaked for at least 1 hour)
- 2 tsp. minced garlic
- ¾ can coconut milk (more if needed)
- Water as needed to thin out the sauce
- 2 tsp. curry powder (we used a combo of green curry and spicy red)
- 1 tsp. ginger powder
- ¼ cup fresh squeezed lime juice (1 medium lime)
- Dash of Salt
- 1/4 tsp. red pepper flakes
- Preheat oven to 400°F
- Chop cauliflower into florets and boil with kale and leeks in a pot for 6 minutes. Drain well, then transfer cauliflower, potatoes and leeks to a large bowl and add peas and 1/2 of the crushed peanuts.
- Prepare curry cashew sauce by blending all sauce ingredients in a food processor or blender until smooth, adding more coconut milk, or water as necessary. You want a thick, but pourable consistency.
- Pour curry sauce over cauliflower, peas, potatoes and leeks, and gently mix until well covered. Transfer to a deep casserole dish.
- Place casserole dish in oven and bake for 25 minutes until sauce has thickened and cauliflower and potatoes have softened.
- Remove casserole dish from oven. Sprinkle with remaining crushed peanuts and chopped fresh cilantro. Allow casserole to cool for 5 minutes before serving.