Friday, February 1, 2019

Indian Cashew Curry


  • 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 saut√© 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.

4 servings
Calories 235
Fat 11g
Carbs 40g
Protein 8g


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