Ingredients

• 1 tbsp (15 ml) oil
• 1 onion, chopped
• 2 cloves garlic & 1 tbsp (15 ml) ginger, minced
• 2 tbsp (30 ml) curry paste or powder
• 1 head cauliflower, florets
• 14 oz (400 ml) coconut milk
• 3/4 cup (100 g) cashews, toasted
• 1 tbsp (15 ml) lime juice
• Cilantro, salt

Steps

1. Sauté onion, garlic, and ginger; stir in curry paste.
2. Add cauliflower and coconut milk; simmer 12–15 minutes until tender.
3. Stir in cashews and lime; season; garnish with cilantro.

Pairings

• Wine: Off-dry Riesling – sweetness and acidity for curry heat; Gewürztraminer – lychee and spice mirror the aromatics
• Beer: Witbier – coriander and citrus, low bitterness; Belgian Blonde – soft fruit calms the heat