When it comes to vegetarianism, variety is definitely key and I not just talking about using different veggies thrown into the same gravy.  For me each meal should be unique, distinguished and setting it apart from the rest.  I just love the combination of flavours that I have achieved with this dish.  This dish all about the cashew nut paste and the extra sprigs of curry leaves along with my selection of spices that brings this dish to life.  Taking top honours today ….is my Cauliflower, Peas & Carrot Curry cooked in a well-balanced cashew nut gravy.   Committed to Making Veggie Days Happy Days 🙂

Cauliflower Carrot & Peas in a cashew nut gravy by Videhi

Preparation Time:  20 minutes

Cooking time:          25 – 30 minutes

Serves:                      3 or 4 as a side dish

Ingredients

2 tbsp (30ml) vegetable oil

1 small piece cinnamon stick

1 small cauliflower head (300g) wash & cut into florets

1 tsp salt – adjust accordingly

1 small carrot washed and sliced (½ cup (125ml)

½ cup frozen peas soaked in boiling water

1-2 green chillies sliced

Fresh coriander leaves to garnish

Cashew nut paste

2 tsp (10ml) vegetable oil

¼ tsp black mustard seeds

¼ tsp cumin seeds

2 sprigs tender curry leaves (30 – 40 leaves)

¼ cup finely chopped onion

2 large cloves garlic peeled and roughly cut up

1 tbsp (15ml) chopped ginger

¼ cup cashew nuts

2 tsp (10ml) coriander powder

1 tsp (5ml) cumin powder

90ml cold water

Let’s cook 🙂

  • We going to start with the cashew nut paste. Heat the oil in a small pan.  Toss in the mustard seeds, cumin seeds and curry leaves.  As soon as the seeds pop and leaves splatter add the onion, garlic and ginger.  Cook until onions are golden brown –  about 2-3 minutes.  Add the cashews and sauté for 30-45 seconds.  Toss in coriander and cumin powder.  Give mixture a good stir and immediately remove from the stove.  Allow to cool.
  • Once the mixture is cool grind in a spice grinder or small food processor. Add the water to aid grinding so that it forms a thickish smooth paste. (keep aside)
  • Now for the second part – heat oil and the cinnamon stick in a pot.  Toss in the cauliflower and salt and cook for 8-10 minutes.
  • Add the carrots and peas – cook for 3-5 minutes
  • Spoon in the cashew nut paste – give it a good stir ensuring that all the vegetables are well coated with the paste. Toss in chillies – Cook for minute or 2.
  • Turn off heat and remove from stove. Garnish
  • Serve as a side dish or a main with roti
  • Hint… if you like your vegetable softer, you may cook the veg for a longer time. For more gravy just add more water.