Indian Cashew Curry

Ingredients

• raw cashew nuts, soaked in about 1/2 cup of water for about half an hour (1/4 cup) (I used prepared cashew cream.  I think about 1 cup)
• 1 head of cauliflower
• 20 baby carrots
• 1 can garbanzo beans (or green peas)
• garlic cloves (2)
• ginger
• turmeric (1/2 tsp.)
• garam masala (1 tbsp.)
• cardamom pods (2)
• tomatoes, chopped (2 medium)- I use a can of diced tomatoes
• plain soy yogurt (1/2 cup)- I leave this out or use a couple TBSP or vegan cream cheese)
• salt, optional (to taste)
• craisins (1/4 cup)
• fresh cilantro, finely chopped, for garnish (3 tbsp.)

(1. Take cashews soaked in water, drain, and set soaking water aside. Place cashews in a blender and grind them into a fairly smooth paste. Add a little water if needed to make cashews into a paste.)

2.  Steam vegetables until tender.

3.  Place onion, garlic, ginger, chilies, and poppy seeds (if using) in a food processor. Process into a coarse paste or mince them. Add paste to nonstick, heavy steel or cast iron pan and sauté until the mixture becomes fragrant or until it just begins to brown a bit. Add the turmeric, garam masala, and cardamon and stir.

4.  Then add tomatoes and cook, stirring, until tomatoes break down, approximately 3 minutes. Add soy yogurt and stir, letting the paste cook for another 2 to 3 minutes. Add salt, if using.

5.  Add cooked vegetables, raisins, and cashew paste, mixing well. When the gravy comes to a boil, turn down the heat and simmer on a low flame for another 5 minutes for the flavors to incorporate. Garnish with cilantro.

Nutrition

4 servings

Calories 235

Fat 11g

Carbs 40g

Protein 8g

Original: https://www.pcrm.org/good-nutrition/plant-based-diets/recipes/indian-cashew-curry-navratan-kurma