Creamy winter vegetable curry
Prep time
Cook time
Total time
This curry has become a mid-week staple using a variety of colourful seasonal ingredients. Soaking the cashews for a few hours gives a creamier consistency to the finished dish. I like the convenience and sweetness of frozen peas but red kidney beans or chickpeas would be good too. I serve it over brown rice with poppadoms or flatbreads.
Author: Rachel Knight
Recipe type: whole food plant based, oil-free, vegan
Serves: Serves 6-8
Ingredients
- 70g cashews soaked in a cup of water
- 1 lime
- 1 tablespoon coriander seeds, toasted
- 1 tablespoon cumin seeds, toasted
- 1 tablespoon curry powder
- 1 teaspoon garlic powder (not garlic salt)
- 200g onion, peeled and chopped
- 200g button mushrooms, sliced
- 300g carrot or kumara, diced
- 300g parsnip or potato, diced
- 200g daikon or turnip or swede, diced
- 300g broccoli or cauliflower, stems finely diced, florets broken into bite sized pieces
- 200g frozen peas
- 100g silverbeet or kale, finely shredded
- Salt to taste
Instructions
- Put the cashews to soak in the goblet of a blender
- Remove the zest from the lime and add it to the blender
- Cut the pith off the lime and discard it, cut the lime flesh into chunks and add it to the blender
- Allow to soak for at least half an hour, ideally a few hours
- Grind the toasted coriander and cumin seeds with the curry and garlic powders and set aside
- Heat a large, heavy bottomed pan to a medium heat
- Add the onion and mushrooms to the pan
- Saute them for five to ten minutes, moving them around constantly until they start to colour and stick to the pan
- Add a couple of tablespoons of boiling water to deglaze the pan
- Add the root vegetables and a cup of boiling water to the pan, cover and simmer over a medium heat for ten minutes
- Add the broccoli or cauliflower and spices from the grinder
- Stir well and continue cooking over a low heat, covered, for another ten minutes
- Meanwhile blend the cashews and lime until creamy
- Add the peas, kale or silverbeet and cashew cream to the pan
- Stir well and cook for another five minutes until the greens are tender
- Taste and season with salt as required