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
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)
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.
Lauki is a wonderfully delicious vegetable and continues to be one of my favourites. Also known as Bottle Gourd, this vegetable is 96% water but full of health benefits with healing properties. I have made many variations of it ranging from Kashmir down to the south.
This is pretty common in indian household and is rich in plant based protein and nutrients
I bottle gourd or Lauki ( peeled and sliced in chunks)
I cup Chana Dal
fresh herbs – curry leaves, mint and cilantro
lemon or lime
2 whole red dried chillis, 1 tsp cumin seeds, 1 tsp tumeric, 1 tsp coriander powder, 1 tsp cumin seeds, pinch of asafoetida(hing), 1/2 tsp red chilli powder, 1 cup of chopped tomatoes.
Soak chana dal in water for a couple of hours . Drain. Boil chana dal and lauki with salt, turmeric powder and one cup of water till done ( I used a pressure cooked for about 5-7 minutes). Heat oil in a pan. Add cumin seeds, red chillies and asafoetida and cook for a minute. Add red chilli powder, coriander power. Add tomatoes and cook till they soften and there is a sauce like consistency. Add the cooked chana dal and lauki and stir. Add fresh chopped mint, cilantro and juice of 1 lime. You can also top it with some curry leaves if you have them
Serve hot with bread or rice.