Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup raw cashews
- 1 medium head cauliflower (about 2 lb), cut into florets
- 1 1/2 lb Yukon Gold or red potatoes, 3/4-inch cubes
- 1 cup frozen peas
- 3 tbsp oil, divided
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 (14 oz / 400 ml) can full-fat coconut milk
- 1 cup vegetable broth
- Turmeric, curry powder, cumin, garam masala, red pepper flakes
- 2 tbsp lemon juice, salt, black pepper
- Fresh cilantro for garnish (optional)
Do This
- 1. Soak cashews in hot water 15–20 minutes. Preheat oven to 400°F (200°C). Grease a 9×13 inch baking dish.
- 2. Toss cauliflower and potatoes with 2 tbsp oil, turmeric, curry powder, salt, and pepper. Spread on a baking sheet and roast 20 minutes.
- 3. While veggies roast, sauté onion in 1 tbsp oil until soft. Add garlic, ginger, and spices; cook 1 minute.
- 4. Blend soaked cashews (drained), sautéed aromatics, coconut milk, broth, lemon juice, and salt until very smooth.
- 5. Transfer roasted cauliflower and potatoes to the baking dish. Add peas and pour sauce over; stir to coat evenly.
- 6. Bake 25–30 minutes, until bubbling, thickened, and the top is lightly golden around the edges.
- 7. Rest 10 minutes, garnish with cilantro (and toasted cashews or yogurt if you like), then serve hot.
Why You’ll Love This Recipe
- Cozy, comforting flavors: tender potatoes, roasty cauliflower, and sweet peas wrapped in a silky curry sauce.
- The coconut-cashew blend makes it incredibly creamy without any dairy, and it is naturally gluten-free.
- Everything bakes in one dish, making it perfect for easy weeknights or casual entertaining.
- Flexible and forgiving: adjust the spice level, add extra veggies, or bulk it up with chickpeas or protein.
Grocery List
- Produce: 1 head cauliflower, 1 1/2 lb Yukon Gold or red potatoes, 1 medium yellow onion, 4 cloves garlic, 1 small piece fresh ginger, 1 lemon, fresh cilantro (optional), lime (optional), 1 cup frozen or fresh peas.
- Dairy: None required (optional plain yogurt or coconut yogurt for serving).
- Pantry: Raw cashews, full-fat coconut milk (1 can), vegetable broth, olive oil or neutral oil, curry powder, ground turmeric, ground cumin, garam masala, red pepper flakes or cayenne, fine sea salt, black pepper.
Full Ingredients
For the Roasted Vegetables
- 1 medium head cauliflower (about 2 lb / 900 g), cut into bite-size florets (about 6–7 cups)
- 1 1/2 lb (680 g) Yukon Gold or red potatoes, cut into 3/4-inch cubes
- 1 cup frozen peas, briefly thawed (or use fresh peas)
- 2 tbsp olive oil or neutral oil
- 1 tsp ground turmeric
- 1 tsp mild curry powder
- 3/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
For the Creamy Coconut-Cashew Sauce
- 1 cup (about 140 g) raw cashews
- 1 tbsp olive oil or neutral oil
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger (about a 1-inch piece)
- 1 tsp mild curry powder
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp garam masala
- 1/4 tsp red pepper flakes or a pinch of cayenne pepper (optional, to taste)
- 1 (14 oz / 400 ml) can full-fat coconut milk, well shaken
- 1 cup (240 ml) vegetable broth (preferably low-sodium)
- 2 tbsp freshly squeezed lemon juice
- 1 tsp fine sea salt, plus more to taste
For Serving and Garnish (Optional but Recommended)
- 2–3 tbsp chopped fresh cilantro leaves and tender stems
- 1/4 cup toasted cashews, roughly chopped
- Plain yogurt or coconut yogurt, for dolloping
- Lime wedges, for squeezing over at the table
Step-by-Step Instructions
Step 1: Soak the cashews and preheat the oven
Place the raw cashews in a heatproof bowl and cover with very hot tap water or freshly boiled water. Let them soak for at least 15–20 minutes while you prep everything else. This softens the nuts so they blend into a silky sauce.
Meanwhile, preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch (23×33 cm) baking dish with oil and set it aside. Line a large rimmed baking sheet with parchment paper (optional, for easier cleanup).
Step 2: Prep and season the vegetables
Cut the cauliflower into bite-size florets, removing any tough stem pieces. Scrub the potatoes (peel if you prefer) and cut them into 3/4-inch cubes so they cook evenly with the cauliflower.
In a large bowl, combine the cauliflower florets and potato cubes. Drizzle with 2 tbsp oil, then sprinkle over the 1 tsp turmeric, 1 tsp curry powder, 3/4 tsp salt, and 1/4 tsp black pepper. Toss thoroughly until every piece is lightly coated in the spiced oil. If anything looks dry, add another teaspoon of oil and toss again.
Step 3: Roast the cauliflower and potatoes
Spread the seasoned cauliflower and potatoes out in a single layer on the prepared baking sheet. Try not to crowd the pan too much; a bit of space between pieces helps them brown instead of steam.
Roast in the preheated oven for 20 minutes, stirring once halfway through. The vegetables should be starting to turn golden at the edges and be just beginning to soften; they will finish cooking later in the sauce. While they roast, prepare the coconut-cashew sauce.
Step 4: Cook the aromatics and spices
Heat 1 tbsp oil in a medium skillet or saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, for 6–8 minutes, until softened and lightly translucent.
Stir in the minced garlic and grated ginger. Cook for about 1 minute, just until fragrant. Add the 1 tsp curry powder, 1/2 tsp turmeric, 1 tsp cumin, 1/2 tsp garam masala, and red pepper flakes (if using). Cook, stirring constantly, for another 30–60 seconds to gently toast the spices. Turn off the heat and let the mixture cool slightly.
Step 5: Blend the creamy coconut-cashew sauce
Drain the soaked cashews and discard the soaking water. Add the cashews to a blender, along with the sautéed onion-spice mixture, coconut milk, vegetable broth, lemon juice, and 1 tsp salt.
Blend on high speed for 1–2 minutes, or until the sauce is completely smooth and creamy with no gritty bits of cashew. Taste and adjust the seasoning: add more salt for savoriness, lemon juice for brightness, or a pinch more red pepper flakes if you like more heat. The sauce should be pourable but fairly thick; it will thicken further in the oven.
Step 6: Assemble the bake with peas and finish in the oven
Transfer the roasted cauliflower and potatoes to your greased 9×13 inch baking dish. Sprinkle the 1 cup peas evenly over the vegetables (no need to cook them first; they will cook in the sauce).
Pour the warm coconut-cashew sauce over the vegetables. Use a spatula or large spoon to gently stir and turn everything until the cauliflower, potatoes, and peas are well coated and distributed evenly. Smooth the top into an even layer.
Place the baking dish in the oven and bake, uncovered, for 25–30 minutes, or until the sauce is bubbling around the edges, the top is slightly darkened in spots, and the potatoes are fully tender when pierced with a fork. If you like a deeper golden top, you can switch the oven to broil for the last 2–3 minutes, watching very closely so it does not burn.
Step 7: Rest, garnish, and serve
Remove the baking dish from the oven and let the curry bake rest for 10 minutes. This short resting time helps the sauce thicken slightly and makes it easier to scoop neat portions.
Just before serving, sprinkle over the chopped cilantro and toasted cashews, if using. Serve hot, straight from the baking dish, with optional dollops of yogurt or coconut yogurt and lime wedges on the side. It is delicious on its own, or spooned over rice, quinoa, or warm flatbread.
Pro Tips
- Cut everything evenly: Aim for similar-size cauliflower florets and 3/4-inch potato cubes so they roast and bake at the same rate.
- Do not skip roasting: Roasting the vegetables first adds a deep, slightly caramelized flavor and keeps them from turning mushy in the sauce.
- Blend until ultra-smooth: For the best creamy texture, use a high-speed blender if you have one, and blend longer than you think you need to.
- Adjust spice and richness: For a lighter sauce, swap part of the coconut milk for extra vegetable broth. For more spice, increase the red pepper flakes or add a pinch of cayenne.
- Make it dinner-worthy: Serve with basmati rice, naan, or a simple cucumber salad to turn the bake into a complete meal.
Variations
- Chickpea boost: Stir in 1 can (15 oz / 425 g) drained and rinsed chickpeas along with the peas before baking for extra protein and heartiness.
- Greens-loaded: Fold in 2–3 cups baby spinach or chopped kale during assembly. The greens will wilt into the sauce as it bakes.
- Crunchy top: Mix 1/2 cup panko breadcrumbs with 1 tbsp oil and a pinch of salt, then sprinkle over the top before baking for a crisp, golden crust.
Storage & Make-Ahead
Let leftovers cool to room temperature, then cover the baking dish tightly or transfer to airtight containers. Refrigerate for up to 3–4 days. Reheat individual portions in the microwave, or rewarm the whole dish, covered with foil, in a 350°F (175°C) oven for 15–20 minutes until hot.
This bake also freezes reasonably well. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly after freezing, but a gentle stir after reheating will bring it back together.
For make-ahead prep, you can roast the vegetables and blend the sauce up to 1 day in advance. Store them separately in the fridge. When ready to bake, combine the vegetables, peas, and sauce in the dish and bake as directed, adding an extra 5–10 minutes if going into the oven cold.
Nutrition (per serving)
Approximate values for 1 of 6 servings (without garnishes or rice): about 450 calories, 30 g fat, 40 g carbohydrates, 10 g protein, 7 g fiber, and 650 mg sodium. Actual values will vary depending on the exact brands and measurements you use.
