By Chef Jo Ann Kim

July 2021

Serves 2


  • 4 cup cauliflower, chopped
  • 1/2 cup zucchini, chopped
  • 1/2 cup carrot, chopped
  • 1 medium shallot, minced
  • 1/2 inch ginger, grated
  • 2 cup vegetable broth
  • 3/4 tsp salt
  • 2 tsp ghee
  • 1/2 tsp mustard seeds
  • 2 tsp curry powder
  • 1/2 tsp asafetida
  • 1/3 cup cashews, soaked
  • 1/4-1/2 lime, juiced
  • cilantro leaves, plain yogurt to serve


  • Preheat oven to 400F. Coat cauliflower lightly in oil, season with salt and bake for 15-20 minutes until browned.
  • Make cashew cream by blending cashews and 1/2 cup of water until smooth. Set aside.
  • In a large pot over medium heat, add ghee, all spices, shallot and ginger. When mustard seeds pop, add veggies and vegetable broth. Simmer for 10 minutes. Then add cashew cream and roasted cauliflower and simmer for a few more minutes. Off heat, add lime to taste, cilantro leaves, and stir in a bit of yogurt as desired. Serve with basmati rice or chapati.
  • Enjoy!