Cashew Veggie Curry
Different types of veggies are added with other ingredients
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.
Tried this recipe?Let us know how it was!