Ingredients: |
Ingredients: 1 TB chopped raw cashews
3 medium tomatoes peeled and chopped, or canned equivalnet
1 tsp salt, divided
1-4 fresh hot green chilis, such as bird's eye
½ tsp garam masala
½ cup chopped cilantro
2 TB olive oil
½ tsp whole black mustard seeds
½ tsp hulled urad dal (split black lentils)
1 dried hot red chili
15 fresh curry leaves
2 carrots, peeled and cut into ½ inch rounds (about 1 cup)
1 cup shelled green peas, fresh or frozen
½ small head of cauliflower, cut into ¾ inch florets (about 1 cup)
1 cup green beans, trimmed and cut into 1 inch pieces
½ cup water
½ cup coconut milk
4 servings plain basmati rice
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Directions: |
Directions:In this cashew-based curry, dal is used to modify and enhance the flavor profile.
1. Cover the cashews with hot water. After 1 hour, drain them and transfer to food processor.
2. Add tomatotes, ½ tsp salt, green chilis, and garam masala and blend until you have a smooth paste. Add cilantro and pulse to combine. Spoon mixture into a bowl and set aside.
3. In medium saucepan, warm the oil over medium-hot heat. Once the oil is hot, add mustard seeds and urad dal. Once the seeds begin to sputter and pop, add the red chili. Swirl the pan a few times and add the curry leaves. Take care to stand back while the oil sizzles.
4. Add vegetables. Stir to combine and reduce heat to medium. Season with remaining ¼ tsp salt, and sauté for 5 minutes. Add ½ cup water and bring to a simmer, then lower the heat and cover. Continue to simmer for 3-4 more minutes.
5. Add the cashew-tomator mixture to the pan and stir to incorporate. Bring to boil. Cover and turn heat to low. Cook until everything is tender, about 3-5 more minutes.
6. Shake the coconut milk well before stirring into the kurma. Cook for 1 minute until the milk thickens slightly and everything is well-combined.
Serve with rice. |
This recipe for South Indian Mixed Vegetable Kurma is from