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Vegetable Curry With Cashews

Vegetable Curry With Cashews recipe image
This vibrant vegetable curry combines tender eggplant, cauliflower, and potatoes in a rich, aromatic sauce infused with ginger, garlic, and warm spices like cumin, coriander, and turmeric. The dish is finished with toasted cashews for a delightful crunch and a hint of fresh green chili for subtle heat. It's a comforting, satisfying meal that pairs perfectly with steamed rice or warm naan bread. Ideal for cozy weeknight dinners or sharing with friends, this curry brings authentic Indian flavors to your home kitchen without requiring hard-to-find ingredients.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 348
Dietary: Vegan, Vegetarian
Description
This vibrant vegetable curry combines tender eggplant, cauliflower, and potatoes in a rich, aromatic sauce infused with ginger, garlic, and warm spices like cumin, coriander, and turmeric. The dish is finished with toasted cashews for a delightful crunch and a hint of fresh green chili for subtle heat. It's a comforting, satisfying meal that pairs perfectly with steamed rice or warm naan bread. Ideal for cozy weeknight dinners or sharing with friends, this curry brings authentic Indian flavors to your home kitchen without requiring hard-to-find ingredients.
Ingredients
  • Ghee
  • Garlic, chopped
  • Cayenne pepper
  • Ground coriander
  • Ground cumin
  • Turmeric powder
  • Fresh ginger, sliced
  • Eggplants, diced
  • Cauliflower, divided into florets
  • Potatoes, diced
  • Green beans, chopped
  • Green chili, chopped
  • Grated coconut
  • Boiling water
  • Tomatoes, skinned and chopped
  • Salt, or to taste
  • Toasted cashews
Directions
  1. 1
    Heat ghee in a large skillet or deep pan over medium heat.
  2. 2
    Add chopped garlic, sliced ginger, cayenne, coriander, cumin, and turmeric. Fry for 3 to 4 minutes, stirring frequently, until fragrant.
  3. 3
    Meanwhile, blanch diced eggplants in boiling water for 4 to 5 minutes until tender. Drain well.
  4. 4
    Add the blanched eggplant, cauliflower florets, diced potatoes, chopped green beans, and green chili to the skillet with the spices.
  5. 5
    Fry gently for 7 minutes, stirring occasionally to mix thoroughly and coat vegetables in the spice mixture.
  6. 6
    Dissolve grated coconut in 4 oz of boiling water, then pour the mixture over the vegetables in the pan.
  7. 7
    Add the chopped tomatoes and salt. Stir to combine.
  8. 8
    Cover the pan and simmer on low heat for 20 minutes, or until potatoes and cauliflower are tender.
  9. 9
    Just before serving, stir in toasted cashews. Serve hot over rice.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 348kcal
% Daily Value *
Total Fat 9.0g14%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 103mg5%
Total Carbohydrate 70.0g24%
Dietary Fiber 35.0g140%
Sugars 23.0g
Protein 16.0g32%

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

Keywords: indian curry, vegetable curry, eggplant recipe, cauliflower curry, cashew curry, vegan dinner, vegetarian main, spiced vegetables, ginger garlic paste, coconut curry, healthy dinner, gluten free, easy curry, weeknight meal, spice blend, ghee cooking, toasted nuts, comfort food, rice accompaniment, aromatic spices
Read it online: https://www.chefs-mate.com/recipe/vegetable-curry-with-cashews/