Comforting potatoes, cauliflower, and peas are included in this easy vegan curry dish, and the sauce comes together quickly in a blender. Serve with fresh cilantro on top of the brown rice.
Serving size: make 5 cups
Prep time: 20 mins
Cook time: 40 mins
Ingredients:
2 cups potato pieces
4 cups cauliflower florets
11/2 cups fresh or frozen peas
2 tbsp lime juice
1 cup onion wedges
1/4 cup tomato paste
1/4 cup raw cashews, finely ground
1 tbsp mild curry powder
1 clove garlic, minced
Cayenne pepper, to taste
11/2 tsp grated fresh ginger
1 tsp cumin seeds
Sea salt, to taste
1 tbsp finely snipped fresh cilantro
Direction:
1- Place cauliflower in a steamer basket in a large pot. Add water to just below basket. Bring to boiling. Cover pan and steam 5 minutes or until cauliflower is crisp-tender. Transfer cauliflower to a bowl.
2- Steam the potatoes as well for 10 minutes or until they are tender. Add potatoes to the same bowl; drain water from pot.
3- For the sauce, combine onion wedges, tomato paste, curry powder, ginger, cumin seeds, and garlic in a blender. Add 1 cup of water. Cover and blend until smooth. Transfer sauce to a skillet, and stir in 1 more cup of water. Bring sauce to boiling; reduce heat to medium-high, and cook 5 to 7 minutes. Reduce heat to medium-low, and cook 10 minutes longer or until sauce darkens in color.
4- Add steamed cauliflower and potatoes, peas, cashews, lemon juice, and cayenne pepper to the sauce. Cook 5 to 7 minutes or until sauce is absorbed by the vegetables, stirring occasionally and adding additional water if needed to reach desired consistency. Season with salt and serve mild warm.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
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