Vegetables cooked in a creamy sauce of cashews, coconut milk and spices. A royal Mughlai dish, vegan and sophisticated.

Ingredients

  • 1 carrot, cubed
  • 1/2 cup peas
  • 1 potato, cubed
  • 1/2 cup chopped green beans
  • 1/2 cup cauliflower
  • 1 onion, chopped
  • 1/2 cup soaked cashews
  • 1/2 cup coconut milk
  • 3 garlic cloves
  • 1 piece ginger (3cm)
  • 1 cinnamon stick
  • 3 cardamom pods
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon garam masala
  • 3 tablespoons coconut oil
  • Sliced almonds for garnish
  • Salt to taste

Steps

  • Step 1: Blend cashews with a little water until smooth paste. Set aside.

  • Step 2: Heat oil and add cinnamon and cardamom for 30 seconds.

  • Step 3: Sauté onion until golden. Add garlic and ginger.

  • Step 4: Add cumin, coriander, turmeric and paprika.

  • Step 5: Add hard vegetables (carrot, potato). Sauté for 5 minutes.

  • Step 6: Add water to cook vegetables. Cook for 10 minutes.

  • Step 7: Add peas, green beans and cauliflower. Cook for another 5 minutes.

  • Step 8: Add cashew paste and coconut milk. Mix well.

  • Step 9: Cook on low heat for 10 minutes, stirring occasionally.

  • Step 10: Finish with garam masala and sliced almonds.

  • Step 11: Serve with basmati rice or naan.

Vegan Tips

  • 1: Soak cashews for 4 hours for best creaminess.

  • 2: Don't overcook vegetables to maintain texture.

  • 3: Serve with naan bread to enjoy all the sauce.