Cashew Korma

Rinse and dry the produce. Peel the potatoes, dice, and add to a medium saucepan. Cover with 1 inch water, bring to a boil, and cook until tender, about 12 to 15 minutes. Reserve ¼ cup cooking water and drain potatoes in a colander. Chop the cauliflower into florets. In batches, pulse the cauliflower in a food processor, until it reaches an even, rice-like, consistency.

Peel and dice the onion. Peel and mince 1 garlic clove. Peel and mince the ginger. Deseed and chop the red bell pepper.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the cauliflower rice, sprinkle with salt and pepper, and cook, tossing occasionally, until it’s just tender, about 5 to 7 minutes. Cover to keep warm. Drain and rinse the garbanzo beans.

Return the large skillet to medium-high heat and add 1 tbsp vegetable oil. Add the onions and cook until slightly softened, 3 or 4 minutes. Add the Indian spice blend, garlic, ginger, bell pepper, cashews, and as much of the red chile flake as you’d like. Cook, stirring frequently until fragrant, about 1 minute.

Add the cooked potatoes, garbanzo beans, coconut milk, peas and reserved cooking water, to the skillet. Bring sauce to a simmer, add the juice from half the lemon to the skillet, and reduce heat to low. Simmer korma, stirring occasionally, until the sauce is slightly thickened, about 4 to 6 minutes. Cut remaining lemon half into wedges.

Taste the cashew korma and season with salt. Divide the cauliflower rice between bowls top with cashew korma. Serve with lemon wedges.