We love Indian food! The variety, the richness, the spiciness...uhhhh...LOVE IT! As always, we've been searching for the most authentic (and reasonably priced) Indian restaurants since moving to Porto, but still no luck yet. That's why I have been experimenting with Indian dishes A LOT lately. This is one of my favourites recipes, and I've put a little twist on it to make it vegetarian/vegan friendly.
Replace butter with vegan butter or margarine, and heavy cream with coconut cream if you would like to make a vegan version.
Ingredients：
800g cauliflower
4tbsp olive oil
5tbsp butter
500g canned tomato
100g onion (chopped)
50g cashew
1 tbsp garlic and ginger paste
2 tbsp Indian red chilli powder
1/2 tsp garam masala powder
1.5 tbsp white vinegar
4 tbsp sugar
A pinch of Salt
3 tbsp heavy cream
A small bunch of coriander (for garnish)
Steps：
1. Heat 3tbsp oil in a pan. Then pan-fry cauliflower with high heat until they are a bit charred or golden brown. Once done place it into a bowl and set aside.
2. Heat the remaining oil and a spoonful of butter in the same pan with medium heat. Add in onion and cook until soft. Then add canned tomato (with the juice) and cashew.
3. Add garlic and ginger paste, chilli powder, garam masala powder, white vinegar, sugar and salt. Mix well and let it simmer for 15-20 minutes.
4. Puree the mixture in a food processor. Then pour it back into the same pan.
5. Add the remaining butter, cream and cauliflower. Simmer for 5-7 minutes with low to medium heat.
6. Garnish with more cream and coriander. Then serve.
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