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
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.