Indian Cashew Curry “Navratan Kurma”
This recipe gets its flavors from a variety of spices! Serve with brown rice.
Makes 4 Servings
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.
Steam mixed vegetables until tender.
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.
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.
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.
Fat: 2.9 g
Saturated Fat: 0.5 g
Calories From Fat: 15.5%
Cholesterol: 0 mg
Protein: 3.9 g
Carbohydrate: 33 g
Sugar: 14.1 g
Fiber: 4.9 g
Sodium: 50 mg
Calcium: 91 mg
Iron: 1.7 mg
Vitamin C: 30.6 mg
Beta-Carotene: 3,399 mcg
Vitamin E: 1 mg
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