This curry is inspired by a Rick Stein recipe from his book Rick Stein’s India. It’s buttery, creamy and wholesome. I’ve used some of the same vegetables here and have cooked them al dente just like Rick’s recipe. My vegan version uses coconut milk which adds to the creamy texture and I’ve made mine slightly less thick so as to serve perfectly with some rice. You’ll be going back for seconds.
What you’ll need: (serves 4-6)
- 500g of baby potatoes, washed with skin left on
- 500g of vegetables of your choice, I’ve used cauliflower, carrots, green beans and frozen peas
- 1 tablespoon of oil
- 1 medium onion
- 5 cloves of garlic
- thumb size piece of ginger
- 400g tin of chopped tomatoes
- 1 teaspoon of chilly flakes or powder
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of Garam Masala
- 1/2 teaspoon of desiccated coconut
- 1/2 cup of cashew nuts
- 400g tin of coconut milk
- Chopped coriander to garnish
- salt for seasoning
- Cook the potatoes separately. If you like your vegetables softer you can cook these with the potatoes. Otherwise follow the recipe.
- Heat the oil in a pan and gently cook the onions for about 10 minutes over a medium heat, until translucent.
- Grate in the ginger and garlic, stir well and cook for a further 2 minutes. Then add in all of the spices and stir continuously to cook through.
- Add the tinned tomatoes. Pour a little water into the tin, rinse and add to the pan. Simmer for 5 minutes.
- Add the cashews to a food processor with about 4 tablespoons of water. Pulse to a paste and add to the pot.
- Add the coconut milk and stir until completely combined. Add in all of the vegetables, except the potatoes and cook until they are heated/cooked through.
- Add the potatoes and gently mix to make sure they are coated in the sauce. Garnish with coriander.
Share and enjoy!