Vegetable Curry Recipe | Yummly
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Vegetable Curry

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Vegetable Curry

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  • 6 cashews
  • 1 Tbsp. white poppy seeds
  • 12 cashews (OR 2 tbsp white poppy seeds for nut free)
  • cauliflower
  • onion
  • red pepper
  • tomato (peeled and diced)
  • spinach
  • green chilli pepper
  • vegetables (Combined weight of, : 28 oz for two servings)
  • 3/4 cup water
  • curry
  • 3 cold water (minutes – drain and rinse with, to blanch bring a pot of water to a boil once boiling add your cauliflower florets and as soon as the water returns to a boil, set your timer for 3 minutes – when the 3 minutes is up drain cauliflower and rinse with cold water – this will prevent it from being overcooked in the finished product)
  • 4 red pepper (minutes – add, or whatever colour you are using and continue to stir fry for another 3 minutes or so.)
  • spices
  • curry powder
  • 2 tsp. Garam Masala
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • 1 tsp. fenugreek leaves (dried)
  • 1 tsp. curry leaves (dried)
  • 1/2 tsp. chilli powder (Indian, different than what we use to make chilli or cayenne pepper, you can omit this if you don’t like spicy food)
  • 1 tsp. mustard seeds
  • 1/2 tsp. ground ginger (or 2-3 tsp fresh grated ginger)
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    1. After adding spices, allow them to cook for a minute or so with the onion mixuture then add the tomato (I used two small tomatoes). Add 1 tsp salt and cook the tomato until it starts to soften – I put the lid on my pot for a few minutes and allowed the tomato to cook.
    2. Then add ¾ cup water plus the cashew/poppy seed mixture that was blended with another ¾ cup of water (so a total of 1.5 cups of water) Add the blanched cauliflower to the pan – add 12 oz of chickpea or 8 oz of baked tofu for protein and allow all of this to cook (boil and then simmer) for another 3-4 minutes. Half of this dish equals one serving.
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