Indian Cashew Curry “Navratan Kurma”

About the Recipe

Ingredients

Makes 4 Servings

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

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