Name: Cashew Veggie Curry
Prep time: 30 min
Total time: 30 min
Ingredients: 2 nos Potato (peeled and chopped); 1/2 cup Beans (chopped); 1/2 cup Carrot (peeled and chopped); 1 cup Cauliflower (chopped); 2 nos Tomatoes (chopped); 4 nos Onions (chopped); 1 inch Ginger (chopped); 1/2 tsp Cumin seeds (Jeerakam); 20 cloves Garlic; 2 tsp Chilly powder; 1/4 tsp Turmeric powder; 1 tsp Mustard seeds; 20 nos Cashews; 4 tbsp Lemon juice; 5 springs Coriander leaves (finely chopped); Water (As reqd); Coconut oil (As reqd); Salt (As reqd)

Cashew Veggie Curry

By curryadmin

• August 1, 2019

Cashew Veggie Curry

Different types of veggies are added with other ingredients

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Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

2 nos Potato peeled and chopped
1/2 cup Beans chopped
1/2 cup Carrot peeled and chopped
1 cup Cauliflower chopped
2 nos Tomatoes chopped
4 nos Onions chopped
1 inch Ginger chopped
1/2 tsp Cumin seeds Jeerakam
20 cloves Garlic
2 tsp Chilly powder
1/4 tsp Turmeric powder
1 tsp Mustard seeds
20 nos Cashews
4 tbsp Lemon juice
5 springs Coriander leaves finely chopped
Water As reqd
Coconut oil As reqd
Salt As reqd

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.