Spicy Indian Curry

This wonderful Indian curry inspired recipe is so flavorful! It’s been a staple meal in our home for years and we enjoy it as either a vegan dinner or non-vegan by adding in some cooked chicken. Either way, it’s really delicious!

I like to garnish using cumin cashew cream (recipe below), sliced avocado, and fresh cilantro or parsley. I hope you love it as much as we do!

Ingredients:

• 1 tablespoon olive oil or coconut oil
• 1 large yellow onion- diced
• 2 cloves garlic – minced
• 1-30 oz can whole peeled tomatoes & purée (pulsed a few times in a food processor)
• 1/2 head cauliflower chopped into small florets
• 4 Yukon Gold (or firm fleshed) potatoes peeled and cubed into ½ inch pieces
• 1 medium sweet potato cubed into 1/2 inch pieces
• 4 carrots, peeled and sliced
• 2½ cups vegetable broth
• 1-15 oz. can chickpeas
• 1-13 oz. can unsweetened coconut milk
• 1/3 cup raw cashews
• 1/3 cup golden raisins

Spices:

• 1 teaspoon Cumin seed
• ½ teaspoon Coriander seed
• ½ teaspoon Cardamom
• 1 teaspoon Cumin powder
• 1 ½ teaspoons Turmeric
• 1 tablespoon Garam Masala or (as an alternative, you may use approx. 2 tablespoons Curry Powder to replace the above spices)
• Sea salt and pepper, to taste

Garnish:

• Chopped avocado
• Chopped herbs (cilantro, basil, or parsley)
• Cumin Cashew Cream (see recipe below)

Optional Protein:

• 2 cups cooked chicken, shredded (optional)

Instructions:

Sauté onion in olive (or coconut) oil on medium heat until translucent. Add the garlic and sauté about 1 more minute. Push the vegetables to the sides and add the cumin and coriander seeds to the center of pan. Heat until they start to “pop”, about 1-2 minutes. Then add the remaining powdered spices and toast for another minute, until they become fragrant and begin to slightly brown. At this time, quickly add 1/2 cup of the vegetable broth and stir vegetables and spices to deglaze the pan. Continue cooking and stir for a minute to incorporate all the flavors.

Add the remaining ingredients, tomatoes (slightly puréed), cauliflower, potatoes, carrots, chickpeas, coconut milk, cashews, raisins, remaining 2 cups vegetable broth, and enough water to cover vegetables (if needed). Simmer partially covered on low heat for about 40 minutes, or until the vegetables are tender. Uncover and cook for a few more minutes to thicken as desired. Salt and pepper to taste.

Serve atop brown rice and garnish with cumin cashew cream, avocado, and desired herbs.

Cumin Cashew Cream

• 1 cup raw cashews soaked in water for 15 minutes.
• 1 Tablespoon lemon juice
• 1/2 teaspoon ground cumin (add more or less to suit your taste)
• Pinch of sea salt
• Water as needed

Instructions:

Drain the cashews and place in a blender. Add the remaining ingredients and blend into a creamy texture, adding water as needed.

You also may like to try my Tuscan White Bean and Spinach Soup or Butternut Squash with Apple Bisque. All are quick & easy and deliciously dairy free. Enjoy!