Cashew Korma

Scrub and peel the potatoes; cut them into 1/2-inch chunks and put them in a large pot of water. Bring it to a boil and cook until the potatoes are just tender, about 15 minutes. Reserve 1/2 cup of the cooking water and drain the potatoes into a colander.

Meanwhile, rinse and trim the cauliflower; chop it into florets. Working in batches, pulse the cauliflower in a food processor, pausing periodically to check the texture, until it reaches an even, rice-like consistency; do not overcrowd or over-blend to avoid forming a paste.

Put 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the cauliflower, sprinkle with salt and pepper, and cook, stirring occasionally until it’s just tender, 5 to 7 minutes. Transfer to a medium bowl and set aside. Trim, peel, and chop the onion, 1 garlic clove, and the ginger. Rinse, trim, and chop the bell pepper.

Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the onions and cook until they’re slightly softened, 3 or 4 minutes. Add the curry powder, coriander, cinnamon, cumin, and some or all of the chile flakes (depending on your affinity for heat) and cook until they’re fragrant, about a minute. Add the garlic, ginger, bell pepper, and cashews and cook, stirring frequently until they’re fragrant, about a minute. Rinse and halve the lemon.

Add the potatoes to the skillet along with the reserved cooking water, coconut milk, peas, the juice of one lemon half (save the rest for another use), and a sprinkle of salt and pepper and bring it to a boil. Lower the heat so it bubbles steadily and cook, stirring occasionally until the sauce is slightly thickened, 5 to 10 minutes. Taste and adjust the seasoning. Serve the cauliflower rice topped with the cashew korma.