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Vegetable & Cashew Nut Curry

by alis (follow)
Dinner (2274)      Healthy (1888)      Vegetarian (1517)      Vegan (744)      Gluten Free (672)      Indian (223)      Curry (173)     


Cashew and vegetable curry


This is a really easy, satisfying and nourishing meal with heaps of flavour.

I like to use a curry paste and add a few additional dried and fresh spices. It highlights the spices already present in the paste. I tend to use a lot of ghee because it's super yummy and it makes the cooking process easier.

If you like your curry a bit spicier you can add a little cayenne pepper or freshly chopped chilli (birds eye chilli is good).

A concentrated curry paste will contain spices and perhaps a little bit of oil and tomato only. It's pure flavour that requires the addition of liquid, usually water or cream.

Preparation Time: 10 min
Cooking Time: 40 min
Serves: 4

Ingredients
1-2 Tbs ghee (replace with peanut, olive or coconut oil for vegan)
400 grams tofu, cut into cubes
1 onion, finely diced
1 clove garlic, minced
1 Tbs freshly grated ginger
1/2 tsp freshly grated turmeric
1 Tbs dried coriander powder
1 Tbs dried cumin powder
1 Tbs concentrated curry paste (Maharajah's Choice Rogan Josh is yummy and not too hot)
1 cup of water
2 Tbs tomato paste
1 tomato, chopped
2 carrots, peeled and finely chopped
A big handful of green beans, ends removed and chopped
1 small head of broccoli, chopped
4 Tbs raw or roasted cashews, broken up
Salt to taste (1 tsp is standard for 4 serves)

Method
Heat half the ghee in a large pot on medium high. Add the tofu and stir until lightly browned, about 5 minutes. Remove from the pot and set aside.



Cashew and vegetable curry

Lower the heat to low-medium, add the remaining ghee and fry the onion until soft (about 5 to 10 minutes).
Add the garlic, ginger and turmeric, stirring constantly for 2 minutes. Next add the dry spices and the curry paste. Continue stirring for 1 minute.
Stir in the water, tomato paste and chopped tomato. When combined add the tofu, carrots and green beans. Stir and cover with a lid.
Leave to simmer for about 20 minutes or until the carrot is soft and the tomato is falling apart.
Add a little more water if it looks like it might dry out. Not too much, though.
Add the broccoli and cashews, leave to simmer for another 5 minutes.
Season with salt and serve with rice, roti or naan bread.

Categories
#Vegan
#Gluten Free
#Vegetarian
#Healthy
#Dinner
#Indian
#Curry
I like this Recipe - 5
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