Vegetable Curry With Cashews

A vibrant and aromatic vegetable curry featuring tender eggplant, cauliflower, and potatoes simmered in a warm, spiced coconut sauce. This dish balances the earthiness of cumin and turmeric with the gentle heat of cayenne and fresh green chili. The addition of toasted cashews provides a delightful crunch against the soft, stewed vegetables. Perfect served over fluffy basmati rice, this meal is ideal for cozy weeknight dinners or when you need a comforting, plant-based option that feels indulgent yet wholesome. The flavors deepen as they cook, creating a rich, satisfying experience for the whole family.

Cooking Method: Boiling, Frying

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 109.3

Dietary: Gluten-free, Vegetarian

Description

A vibrant and aromatic vegetable curry featuring tender eggplant, cauliflower, and potatoes simmered in a warm, spiced coconut sauce. This dish balances the earthiness of cumin and turmeric with the gentle heat of cayenne and fresh green chili. The addition of toasted cashews provides a delightful crunch against the soft, stewed vegetables. Perfect served over fluffy basmati rice, this meal is ideal for cozy weeknight dinners or when you need a comforting, plant-based option that feels indulgent yet wholesome. The flavors deepen as they cook, creating a rich, satisfying experience for the whole family.

Ingredients

1 tablespoon Ghee
2 ea Garlic cloves, chopped
1/4 teaspoon Cayenne
2 teaspoon Coriander
1 teaspoon Cumin
1 teaspoon Turmeric
1 ea 1/4" piece of ginger, sliced
2 md Eggplants
1 small Cauliflower, divided into florets
2 md Potatoes, diced
4 oz Green beans, chopped
1 ea Fresh green chili, chopped
2 oz Grated coconut
4 oz Boiling water
1 lb Tomatoes, skinned & chopped
to taste Salt
4 oz Toasted cashews

Directions

1
Heat the ghee in a large skillet over medium heat.
2
Add the garlic, ginger, cayenne, coriander, cumin, and turmeric, frying for 3 to 4 minutes while stirring frequently until fragrant.
3
Blanch the eggplants in boiling water for 4 to 5 minutes, then drain and dice them.
4
Add the diced eggplant, cauliflower florets, diced potatoes, green beans, and chopped green chili to the skillet.
5
Fry the vegetables gently for 7 minutes, stirring to mix thoroughly with the spices.
6
Dissolve the grated coconut in the boiling water and pour the mixture over the vegetables.
7
Add the chopped tomatoes and salt, cover the skillet, and simmer for 20 minutes until vegetables are tender.
8
Just before serving, stir in the toasted cashews and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 109.3kcal

% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 18.8mg1%
Total Carbohydrate 23.5g8%
Dietary Fiber 4.6g19%
Sugars 2.8g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve this curry over steamed basmati rice or with warm naan bread.

For a vegan version, substitute ghee with vegetable oil or coconut oil.

To skin the tomatoes, score an X on the bottom, blanch in boiling water for 30 seconds, then transfer to ice water and peel easily.

Toast the cashews in a dry pan over medium heat until lightly golden before adding to the curry for maximum flavor.

This curry tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: curry, vegetable, cashews, eggplant, cauliflower, potatoes, coconut, indian, spicy, vegan, vegetarian, dinner, rice, ghee, ginger, garlic, spices, healthy, comfort food

Read it online: https://www.chefs-mate.com/recipe/vegetable-curry-with-cashews-2/