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  • Vegetable Curry With Cashews

    1 vote
    Vegetable Curry With Cashews
    Prep: 10 min Cook: 35 min Servings: 4
    by Brett Ede
    197 recipes
    >

    Ingredients

    • vegetable oil
    • 1 large onion, chopped
    • 3 garlic cloves, crushed
    • 1 tbsp grated fresh ginger
    • 1 heaped tbsp mild Indian curry paste
    • 1 cinnamon stick
    • 8-10 cardamom pods, smashed a bit
    • 6-8 chats (baby potatoes), scrubbed & halved
    • 1 sweet potato, peeled & cut into chunks
    • 2 medium carrots, peeled & cut into chunks
    • 2 parsnips, peeled & cut into chunks
    • 3-4 cups vegetable stock
    • 1 cup coconut milk
    • sea salt & freshly ground pepper
    • ½ small cauliflower, cut into florets
    • ¼ cup frozen peas, thawed
    • ¼ cup roasted unsalted cashews
    • 2 tbsp chopped fresh coriander
    • plain yoghurt

    Directions

    1. Heat a little oil in a large heavy-bottomed pot and gently sauté the onion, garlic and ginger until tender, stirring now and again.
    2. Add the curry paste, cinnamon stick and cardamom. Stir until well combined and the spices are toasted.
    3. Then add the chats, sweet potato, carrot and parsnips. Briefly toss to coat with the spice paste.
    4. Add about 3 cups stock, ½ cup coconut milk and seasonings. Stir well, scraping down the sides of the pot as you do so and gently cook for about 20-30 mins until the vegies are fairly tender, adding more stock and/or coconut milk if needed.
    5. When almost ready, stir in the cauliflower and cook until tender.
    6. Then add the peas, cashews and coriander. Stir, bring back to the boil and briefly cook. Taste for seasoning.
    7. Serve with a dollop of yoghurt on top.

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    Reviews

    • Brett Ede
      Brett Ede
      Any variety of vegies can be used – just add the hardy ones first.

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