Name: Nutty Nutritious Veggie Masala Recipe
Total time: 1 h
Yield: 6
Ingredients: 300ml Water; 200g Cashew Nuts; 750g Chopped Veg of Choice; 2 Large Tomatoes (Chopped in Chunks); 1 Can Chopped Tomatoes; 15g Fresh Coriander Leaf; 1 Tbsp Coconut Oil; 6 Garlic Cloves; 1 Large Onion; 1 Large Thumb of Fresh Ginger Root; 1 Tsp Coriander; 1 Tbsp Cumin; 2 Tsp Turmeric Powder; 1 Tsp Ginger Powder; 1 Tsp Fenugreek Powder; 6 Pods Ground Cardamom; 3 Whole Ground Cloves; 1 Tsp Salt; 1 Tsp Black Pepper Powder

With a luscious, creamy texture this spicy delight isn't for the faint hearted! Smooth and with balanced flavours, this tasty curry will transport you straight to India. The sauce is packed with heart healthy nuts and complimented with your favourite vegetables - a winning combination and a treat for your tastebuds.

Equipment

Chopping Knife
Spice Grinder or Pestle & Mortar
Blender
Big Saucepan with Lid
Frying Pan
Stirring Spoon
Drainer

Ingredients

300ml Water
200g Cashew Nuts
750g Chopped Veg of Choice
2 Large Tomatoes (Chopped in Chunks)
1 Can Chopped Tomatoes
15g Fresh Coriander Leaf
1 Tbsp Coconut Oil

For the curry paste

6 Garlic Cloves
1 Large Onion
1 Large Thumb of Fresh Ginger Root

For the curry powder

1 Tsp Coriander
1 Tbsp Cumin
2 Tsp Turmeric Powder
1 Tsp Ginger Powder
1 Tsp Fenugreek Powder
6 Pods Ground Cardamom
3 Whole Ground Cloves
1 Tsp Salt
1 Tsp Black Pepper Powder

Method

Day before creation: Soak the cashew nuts in a enough water to cover them.
Day of creation: first, pre-chop your veg into nice 1 inch chunks and set aside.
Then make the curry powder by blending all the spice powders in a spice grinder or pestle and mortar and set aside.
To make the curry paste, roughly chop the onion, garlics and ginger and whizz in blender until a paste forms, if blender is sticking - add a dash of water.
Next, in a big saucepan heat the coconut oil and when the oil is hot, fry the curry powder on low heat, stirring constantly until it starts popping and very slightly turning brown.
Add the curry powder and keep stirring.
Then, drain the cashew nuts and blend them with the 300ml (fresh) water to form a creamy paste, no need to wash the blender in between as it all ends up in the same mix. Add this nutty cream to the pan.
Next, add the tinned tomatoes and all chopped veg - except the tomatoes!
Cook for 20-25 mins covered with a lid on medium heat stirring occasionally, until veg is cooked but not too soft.
Mix the tomato chunks and coriander in 5 mins before you finish cooking.
Serve hot with vegan chickpea & carrot pancakes and enjoy!

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Faye

Faye worked as one of our Indigo Herb's Kitchen Production Team Members. Faye is always busy with creative projects be it painting murals, designing patterns for print, or playing around with food for our Indigo recipe collection. She is also a yoga enthusiast and a swimming instructor.