| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
The, Spice, Trail |
1 |
servings |
INGREDIENTS
| 50 |
g |
Raw unsalted cashews |
| 4 |
tb |
Sunflower or vegetable oil |
| 4 |
|
Green cardamom pods; bruised |
| 1 |
|
5 cm piece cinnamon stick |
| 2 |
md |
Onions; halved then finely |
|
|
; sliced |
| 2 |
ts |
Grated or pureed fresh ginger |
| 1 |
|
Green chilli; seeded and chopped |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Chilli powder |
| 1/2 |
ts |
Ground turmeric |
| 175 |
g |
Potatoes; peeled and cut into |
|
|
; 5cm cubes |
| 125 |
g |
Fresh green beans; cut into 5cm pieces |
| 75 |
g |
Carrots; cut into bite sized |
|
|
; chunks |
| 125 |
g |
Cubed aubergines; soaked in cold |
|
|
; salted water for |
|
|
; 15-20 minutes |
| 150 |
g |
Pumpkin or butternut squash; cut into 5cm pieces |
| 125 |
g |
Turnips; cut into 2.5cm |
|
|
; cubes |
| 125 |
g |
Cauliflower florets; divided into |
|
|
; bite-sized pieces |
| 125 |
g |
Button mushrooms; thickly sliced |
| 150 |
ml |
Single cream |
| 50 |
g |
Whole milk natural yoghurt |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Soak the cashews in 175ml boiling water for 15 minutes and puree in a
blender. Set aside.
In a heavy saucepan, heat the oil over a low heat and sizzle the cardamom
and cinnamon for 30-40 seconds.
Add the onions, ginger and chillies. Increase the heat to medium and fry
the onions until they are soft and translucent (5-6 minutes). Add the
spices and stir, then add the potatoes, beans and carrots. Pour in 450ml
luke warm water and bring to the boil. Reduce the heat to medium, cover and
cook for 3-4 minutes.
Drain and rinse the aubergines and add to the pan along with the pumpkin,
turnips and salt. Cover and cook for 5 minutes. Add the cashew nut puree,
cream and yoghurt. Cook, uncovered for 4-5 minutes.
Stir in the lemon juice and remove from the heat. Serve with any bread or
as an accompaniment to meat, poultry or fish dishes.
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