Crispy Cauliflower + Potatoes Recipe
cashew curry cream, chat masala, spicy yogurt, cilantro, garlic naan
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Ingredients
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For the Crispy Cauliflower and Potatoes
For the Cashew Curry Cream
For the Spicy Yogurt
For Serving
Method
Prepare the Crispy Cauliflower and Potatoes
Prep the Vegetables
Preheat the oven to 425°F (220°C). Cut the potatoes into bite-sized cubes and toss with olive oil, salt, and black pepper. Place on a baking sheet.
Coat Cauliflower
In a bowl, mix cauliflower florets with cornstarch, olive oil, chat masala, salt, and pepper. Make sure they are well-coated.
Bake
Spread the cauliflower on a separate baking sheet. Bake both vegetables for about 25-30 minutes until golden and crispy, tossing halfway through.
Make the Cashew Curry Cream
Soak Cashews
Soak cashews in water for at least 2 hours, then drain.
Blend Ingredients
In a blender, combine soaked cashews, coconut milk, curry powder, lemon juice, garlic, and salt. Blend until smooth and creamy.
Prepare the Spicy Yogurt
Mix Yogurt
In a bowl, mix plain yogurt with chili powder, salt, and chopped cilantro. Adjust seasoning to taste.