Cashew Korma

Scrub and peel the potatoes. Cut them into 1/2-inch cubes. Fill a large pot with water, and add the potatoes. Bring to a boil, and cook until tender, about 15 minutes. Reserve 1/2 cup of the cooking water, then drain the potatoes.

Rinse and trim the cauliflower. Roughly chop into florets, and put in a food processor. Working in batches, pulse the cauliflower — checking periodically — until it becomes an even, rice-sized consistency. Don’t try to do it all at once or pulse too long, or you’ll turn the cauliflower into a paste.

Put 1 tbsp oil in a large skillet over medium-high heat. Add the cauliflower, sprinkle with salt and pepper, and cook until tender, stirring occasionally, about 5 to 7 minutes. Transfer to a medium bowl and set aside.

Meanwhile, peel and dice the onion. Mince the garlic. Peel and mince the ginger. Rinse, trim, and chop the bell pepper into ½-inch pieces.

In the same skillet, put 1 tbsp oil, and return to medium-high heat. Add the onion and cook until slightly softened, about 3 to 4 minutes. Add the curry powder, coriander, cinnamon, cumin, and chile flakes, and cook until fragrant, about a minute. Add the garlic, ginger, bell pepper, and cashews, and cook until beginning to soften, stirring frequently, about a minute.

Add the potatoes, reserved cooking water, coconut milk, and peas to the skillet. Rinse and halve the lemon. Add the juice of half to the skillet. Bring to a boil. Lower to a simmer and cook until slightly thickened, stirring occasionally, about 5 to 10 minutes. Season to taste with salt and pepper. Place the cauliflower rice in bowls and top with the cashew korma. Enjoy!