Coconut curry cauliflower stew with potatoes and cashews

This delicious vegan curry cauliflower stew is packed full of flavor and healthy ingredients! Create a warm and comforting dinner in under an hour!

1 head cauliflower, cut into small florets
4-5 medium sized red potatoes, cut into ½” cubes
2 cups raw cashews
3 Tbsp olive oil, divided
A pinch of saffron
½ cup very warm water
1½ Tbsp mustard seeds
½ medium yellow onion, chopped
4 garlic cloves, minced
4 jalapenos, minced (omit seeds for less heat)
1 tsp ground turmeric
2 Tbsp curry powder
2 (14.5oz) cans light coconut milk
Juice of ½ a lemon
Salt and pepper
Roasted cashews for serving (optional)

View the full recipe at Rhubarbarians →