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Meatless, Vegetarian Recipes pg 1 >  Vegetables In Cashew Gravy


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Asian Vegan Kitchen
by Hema Parekh
Navratna korma (Assorted Vegetables In Cashew Gravy)
One of the most famous and irresistible Indian curries. Robust and aromatic, yet mild, it can be found on restaurant menus all over the world. It is one of my children's all-time favorites, and I always make it when they have friends over for dinner.
Serves 4


• 1 medium cauliflower, cut into florets
• 1 medium carrot, diced
• 2 medium potatoes, peeled and diced
• 1 cup (100g) green beans, diced
• 2/3 cup (100g) green peas
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 1 teaspoon Ginger Garlic Paste (see below)
• 4 medium tomatoes, chopped
• 1/2 teaspoon turmeric
• Salt to taste
• 1 cup (240ml) water
• 1 teaspoon castor sugar
• 2 teaspoons lemon juice

For The Cashew Paste

• 3 tablespoons cashew nuts
• 2 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 3-4 cloves
• 1/2 teaspoon black peppercorns
• 1 fresh green chili
• 1 cup fresh coriander leaves
• 1/4 cup fresh spearmint leaves


1. Boil the vegetables in lightly salted water. Drain and put to one side.

2. For the cashew paste, dry roast the cashews, coriander seeds, cumin seeds, cloves, and peppercorns over low heat until fragrant. Using a food processor, blend to a smooth paste with the green chili, coriander leaves, and spearmint leaves, mixed with a little water.

3. In a large saucepan, heat the oil and saute the onion over medium heat until soft and light brown. Mix in the Ginger Garlic Paste and saute for about 1 minute.

4. Add the tomatoes, turmeric, and salt to taste. Cook covered for 2-3 minutes, until the tomatoes soften. Add the cashew paste and the 1 cup water. Bring to a simmer.

5. Add the sugar and lemon juice, then toss in the boiled vegetables. Bring to a boil, then turn down the heat and simmer for 4—5 minutes. Serve hot with paratha or rice.

(Pisa hua adrak lasun)
This is a delightfully pungent paste used in many North Indian recipes. This paste not only enhances the flavor of Indian dishes, but it can be used to good effect in your freestyle cooking efforts as well.
Makes 1 tablespoon

    • 3 cloves garlic, peeled
    • 1 piece of ginger, walnut sized, peeled

Blend the garlic and ginger to a smooth paste, using few drops of water. Keep in a sealed container in the refrigerator. Keeps for 1 week.


  Meatless, Vegetarian Recipes pg 1   |   VEGETARIAN BEAN RECIPES >>>>>   |   Aromatic Green Casserole   |   Artichoke Heart Casserole   |   Artichokes Stuffed, Pine Nuts & Currants   |   Vegetables In Cashew Gravy   |   Avocado Tacos   |   Barley Mushroom Bake   |   Barley Pine Nut Casserole   |   Bitter Mellon, Stuffed   |   Bitter Melon & Potatoes   |   Bubble and Squeak   |   Bubble & Squeak Cakes, Beet Relish   |   Bulgur, Asparagus & Feta   |   Lemon Bulgur & Chickpea Pilaf   |   Bulgur Pilaf w/Dried Fruit   |   Stuffed Cabbage   |   Cabbage, Tomatoes & Beans   |   Cabbage, Grape & Napa Stir Fry   |   Carrot Lentil Casserole, Slow Cooker   |   Carrot Casserole (Amish)   |   Corn Tortillas Casserole   |   Curried Celery w/Pears   |   Dolmades (Greek)   |   EGGPLANT RECIPES >>>>>   |   Family Vegetable Casserole   |   Fig Kebabs   |   French Rarebit (1906)   |   Frittata   |   Frittata Primavera   |   Hazelnut Vegetable Pie   |   Green Curry with Eggplant   |   Greens with Dumplings   |   Greens Gumbo   |   Gumbo, Red Peppers 'N' Beans   |   Gumbo, Vegetarian   |   Immunity Meatloaf   |   Indian Potato Spring Rolls   |   Korean Hot Pot   |   LENTIL RECIPES >>>>>   |   Madras Curry   |   Malaysian Vegetables (Vegan)   |   Golden Millet   |   Mixed Vegetable Curry   |   Multi Grain Pilaf   |   Smoky Mushroom Chili   |   Sauteed Portobello Caps   |   Portobello Veggi Burgers   |   Mushroom Primavera w/ Spaghetti Squash   |   Wild Mushroom & Nut Pie   |   Mustard Greens, Curried & Sweet Potatoes   |   Oregon Hazelnut Barley Casserole  
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