Categories: Vegan Indian

Ingredients

• 1/4 cup (25 grams) raw cashew nuts, soaked in about 1/2 cup (125 milliliters) of water for about half an hour
• 3 cups (500-750 grams) chopped mixed vegetables (for example: carrots, potatoes, cauliflower, green beans)
• 1 medium onion, chopped coarsely
• 2 garlic cloves
• 1-inch (2.5 centimeters) piece peeled ginger
• 1 or more green chilies, seeded (optional)
• 1 teaspoon (2.5 grams) poppy seeds (optional)
• 1/2 teaspoon (1 gram) turmeric
• 1 tablespoon (7.5 grams) garam masala
• 2 cardamom pods
• 2 medium tomatoes, chopped
• 1/2 cup (125 grams) plain soy yogurt (if not available, substitute 1/2 cup blended tofu with 1 tablespoon (15 ml) of lemon juice)
• salt, to taste (optional)
• 1/4 cup (38 grams) raisins
• 3 tablespoons (3 grams) finely chopped fresh cilantro, for garnish

Directions

1. Take cashews soaked in water, drain, and set soaking water aside. Place cashews in a blender and grind them into a fairly smooth paste. Add a little water, if needed, to make cashews into a paste. Steam mixed vegetables until tender.

2. Place onion, garlic, ginger, chilies, and poppy seeds (if using) in a food processor to create a coarse paste or mince them. Add paste to nonstick, heavy steel, or cast iron pan and sauté until the mixture becomes fragrant or until it just begins to brown a bit.

3. Add the turmeric, garam masala, and cardamom and stir. Then add tomatoes and cook, stirring, until tomatoes break down, approximately 3 minutes. Add soy yogurt and stir, letting the paste cook for another 2 to 3 minutes. Add salt, if using.

4. Add cooked vegetables, raisins, and cashew paste, mixing well. When the gravy comes to a boil, turn down the heat and simmer on a low flame for another 5 minutes for the flavors to incorporate. Garnish with cilantro.

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