Vegetable Cashew Nut 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



Categories
#vegan
#gluten_free
#vegetarian
#healthy
#dinner
#indian
#curry


%recipeyum