African Cashew Alliance

¼ teaspoon saffron threads, optional

1 cup boiling water

½ head cauliflower, cut into bite-size pieces

6 tablespoons oil (peanut or canola), divided

1 tablespoon brown mustard seeds

5 red jalapeño or 8 Thai peppers, stemmed, seeded and roughly chopped

1 cup whole raw cashews

2 tablespoons minced garlic

1 yellow onion, minced

1-inch piece fresh ginger, peeled and minced

1 tablespoon kosher salt

2 tablespoons curry powder

2 cans (14 ounces each) coconut milk

1 pound red potatoes, washed and cut into bite-size pieces

2 to 4 tablespoons lemon juice

2 tablespoons coarsely chopped cilantro or parsley

1. Preheat oven to 450 degrees. Have all of the ingredients chopped and measured. Place saffron threads, if using, and boiling water in a cup. Set aside.

2. Combine cauliflower and 3 tablespoons oil in a roasting pan; toss to coat well with oil. Roast cauliflower until it begins to crisp and turn golden. Check every 10 minutes and stir occasionally to keep it from burning. When tender and a fork easily pierces through the flesh, remove from oven and set aside.

3. Meanwhile, pour remaining 3 tablespoons oil into a soup pot and set over medium-high heat. When hot, add mustard seeds and quickly set lid ajar on top of pot. When an aroma similar to popcorn emanates from the pot, add hot peppers and quickly stir until they change color and begin to blister. Add cashews and stir well to coat with oil. Sauté cashews until they begin to change color. Add garlic and stir about a minute. Then add onion. Stir well, cover and cook 5 minutes or until the onion is translucent and very soft. Add ginger, salt and curry powder. Stir, cover and cook 5 minutes or until mixture is very thick. Stir in cauliflower.

4. Whisk coconut milk until blended. Add to pot along with potatoes and saffron-water. Reduce heat to medium and simmer until potatoes are tender, about 25 minutes. Stir occasionally. Add roasted cauliflower, reduce heat to medium-low and simmer 5 minutes.

5. Remove from heat and add lemon juice and cilantro. Stir well and adjust to taste with salt. If soup seems too thick add a little water and adjust seasonings again before serving.