Unsweetened Cashewmilk and Cashewmilk Yogurt provide a rich, dairy-free base for this yellow curry. Fluffy basmati rice, cauliflower and peas soak up the creamy sauce. The mild spice from the cayenne pepper is contrasted with a dollop of smooth Cashewmilk Yogurt, rounding out this flavorful dish.
Ingredients
Prep
- Cook 1 cup of basmati rice per package instructions.
- Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add curry powder and cayenne pepper, stirring into the oil. Toast spices until fragrant, about 1 minute. Add garlic, minced shallot, and 1 teaspoon of salt. Cook until translucent and tender, 2-3 minutes.
- Add Unsweetened Plain Cashewmilk, and Unsweetened Plain Cashewmilk Yogurt, agave, lime juice, lime zest and 1 teaspoon of salt. Stir to combine and simmer for 3 minutes. Add cauliflower florets and mix in curry sauce. Cook for 5-7 minutes, until just tender. Then, add one cup of shelled peas, cook for 2 minutes.
- Divide basmati rice into shallow bowls, spoon curry over, and garnish with a dollop of cashew yogurt, toasted cashews or coconut, and cilantro leaves.
