Vegetables in Creamy Cashew Curry

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A easy oil free curry recipe is possible. The richness of the cashews is what elevates the taste and makes it rich and creamy. Quick and simple enough to be made on weekdays. I actually make the curry paste in a large batch and use it over the week with different vegetables and cheese (paneer) dishes.  In this recipe I have used cauliflower, peas and mushrooms. Served with home made Naan (made with wheat, spelt and rye) but it will be equally delicious with rice and a side of pickles.

For the curry, blend together:

1/2 cup of soaked cashews

2 tomatoes

1 small red onion

5-6 cloves of garlic

1 inch of ginger

1 tsp coriander pwd, 1 tsp cumin, 1 tsp tumeric, 1/2 tsp garam masala,  1 whole green chili, 1/2 tsp chili pwd, salt to taste

1/2 cup Kefir ( or yoghurt, i used kefir to give it a tangy taste)

1/2 cup water( if needed)

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Pour the paste in a heavy bottomed pan and let it cook until it thicken probably about 15 minutes, stir occasionally

Add chopped cauliflower, peas and chopped mushrooms ( all organic). Cook on medium heat until the veggies are cooked and the curry has come together. Squeeze half a lime and top with fresh cilantro before serving.

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