Indian Cashew Curry “Navratan Kurma”

About the Recipe

Ingredients

Makes 4 Servings

1/8 c (16 g) raw cashews, soaked in about 1/2 c (60 mL) of water for about half an hour
2 carrots
1/2 head cauliflower
1 white potato or 3 c mixed vegetables (e.g., carrots, potatoes, cauliflower, green beans), chopped
1 medium onion, chopped coarsely
2 garlic cloves
1-inch (2.5-cm) piece ginger, peeled
2 green chilies, seeded (optional)
1 tsp (5 mL) poppy seeds (optional)
1/2 tsp (2.5 mL) turmeric
1 tbsp (15 mL) garam masala
2 cardamom pods
2 medium tomatoes, chopped
1/2 c (123 g) plain low-fat, nondairy yogurt
1/4 tsp (1.2 mL) iodized salt (optional)
1/4 c (40 g) raisins
3 tbsp (1/4 bunch) fresh cilantro, finely chopped, for garnish

Directions

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

   
   
   

2. Steam mixed 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 saute 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 plain nondairy yogurt and stir, letting the paste cook for another 2 to 3 minutes. Add salt, if using.

   
   
   

5. Add steamed 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 Facts