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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Potato(peeled and chopped) - 2 nos
- Beans(chopped) - 1/2 cup
- Carrot(peeled and chopped) - 1/2 cup
- Cauliflower(chopped) - 1 cup
- Tomatoes(chopped) - 2 nos
- Onions(chopped) - 4 nos
- Ginger(chopped) - 1 inch
- Cumin seeds(Jeerakam) - 1/2 tsp
- garlic - 20 cloves
- Chilly powder - 2 tsp
- Turmeric powder - 1/4 tsp
- Mustard seeds - 1 tsp
- Cashews - 20 nos
- Lemon juice - 4 tbsp
- Coriander leaves(finely chopped) - 5 springs
- Water(As reqd) -
- Coconut oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- For preparing cashew veggie curry, blend together onions, ginger, cumin seeds and garlic to a fine paste.
- Soak the cashew nuts in water for 30 minutes and blend into fine paste. Keep it aside.
- Heat oil in a pan. Splutter mustard seeds.
- Add onions paste and saute till it is browned.
- Then add chilly powder, turmeric powder, salt and chopped tomatoes.
- Toss in the veggies with required water and allow it to cook.
- When the veggies are cooked, add in lemon juice and mix well.
- Pour in the cashew paste and allow it to simmer for 2 minutes on low flame.
- Remove it from the flame and garnish with coriander leaves.
- Cashew veggie curry is ready. Serve hot with chappathi.
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