Vegetable and Cashew Curry

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Vegetable and Cashew Curry

 

 

3 (about 450 g)(1 lb) medium potatoes

700 g (25 oz) pumpkin

1 medium (about 200 g)(7 oz) green capsicum

1/2 medium (about 600 g)(21 oz) cauliflower

1/3 cup oil

3 medium (about 450 g)(1 lb) onions, sliced

5 cloves garlic, crushed

3 teaspoons grated fresh ginger

3 teaspoons curry powder

1 1/2 teaspoons turmeric

1 1/2 teaspoons garam masala

1 1/2 teaspoons ground coriander

2 1/2 teaspoons ground cumin

1 teaspoon sambal oelek

1 1/2 teaspoons yellow mustard seeds

1 1/2 teaspoons black mustard seeds

3 teaspoons vindaloo curry powder

4 tsp chutney

400 g (14 oz) can tomatoes

2 cups water

300 g (10 1/2 oz) broccoli, coarsely chopped

2 1/4 cups coconut cream

2 tablespoons (8 tsp) chopped fresh mint

2 tablespoons (8 tsp) chopped fresh coriander (cilantro)

1 1/2 cups unsalted roasted cashews

 

 

1. Cut potatoes, pumpkin and capsicum into 3 cm (1 1/4 " ) pieces.

Coarsely chop cauliflower.

 

2. Heat oil in pan, add onions, garlic, ginger, spices and seeds,

cook, stirring, until onions are lightly browned.

 

3. Add potatoes, pumpkin, paste and chutney, cook, stirring, 2 minutes.

 

4. Stir in undrained crushed tomatoes and water, simmer, covered, 30

minutes.

 

5. Add remaining vegetables and coconut cream, simmer, uncovered,

about 30 minutes or until vegetables are tender; add herbs and

cashews; mix well.