Vegan Vegetable Curry


Soak ¼ cup of cashews in 1 1/2 cups of water

1 tsp cumin seeds

2 tbs of canola oil

1 bayleaf

1 large onion chopped

3 green cardamom

1 green chili chopped

2 cloves of garlic chopped

2 inches of ginger

4 ripe tomato’s chopped

5 Tbsp of tomato puree

1 tsp of turmeric

1 tsp garam masala

2 tsp coriander powder

1 tsp of fenugreek

1 potato cut in 1 inch cubes

1 cup of peas

2 carrots chopped

1 cup of green beans chopped

½ red and orange pepper

1/3 head of cauliflower cut florets

½ cup of water


1. In a large saucepan, heat the oil over medium-high heat. Add the chopped onion, bayleaf, garlic, green chili, ginger and cumin seeds, stir/cook, until onions are dark golden brown, about 15 minutes. Reduce heat to medium add the coriander powder, garam masala, turmeric, and stir for 30 seconds then add the chopped tomato’s and sauté till the tomato’s become soft approx 8 minutes and add the tomato puree and stir until evenly distributed throughout the spices and simmer on medium heat for another 10 minutes so the sauce becomes thicker.

2. In a separate pan add the cauliflower, potatoes, green beans, and carrots with a little water to cook the veggies and cover for 8 minutes so they get a bit softer.

3. When the veggies are a bit soft then combine with the sauce. Reduce the heat to medium low, cover, and simmer until the vegetables are desired tenderness and the sauce mixes with the veggies, now add the peas and peppers because they cook quicker then the potato and cauliflower.

4. Once the cashews are soaked for approx. 10 minutes in the water, pour it in a powerful blender and mix on high to make a cashew milk. Stir this onto the veggies and cook for about 5 more minutes and add ½ cup of water if you want it more saucy if not then leave out the water. Now add in the fenugreek and season to taste with salt and pepper.

5. You may need to let this dish simmer with a lid so all the potatoes and cauliflower are cooked through.

6. Once all the veggies are desired tenderness and cooked through serve this dish over rice, quinoa, farro and garnish with cilantro