So this is a very basic, mild Indian vegetable curry sauce that I often whip up for a quick meal that is guaranteed to please my family. It is very versatile so even though my main recipe is vegetarian, feel free to add in meat or legumes (see recipe variations). You can also freeze batches of the sauce for a quick curry another time.
Anything with this many veggies is just good! Coupled with so many wonderful anti-inflammatories, digestion and immune supporting spices; protein and essential fatty-acid rich cashew nuts, this is not only really delicious but supports optimal health and healing.
1 tablespoon ghee, butter or coconut oil
1 medium brown onion, peeled and diced
2 cloves garlic, peeled and diced
2cm piece of ginger, peeled and finely chopped
1 tablespoon fennel seeds
1 tablespoon cumin seeds, ground
1 teaspoon turmeric powder (or a 1cm piece of fresh, peeled and finely grated)
1 tablespoon coriander seeds, ground
1 tablespoon garam masala
150g (1 cup) raw cashew nut pieces
5 ripe tomatoes, roughly chopped
1 teaspoon sea salt and black pepper, to taste
250g (1 cup) full-fat natural or Greek yoghurt
180ml (¾ cup) water
Vegetables (I used sweet potato, carrots, red capsicum, cauliflower, broccoli and baby spinach), see note below
Try to cut your root vegetables to roughly the same size and group vegetables into approx. cook times. So, in this case, the carrot and sweet potato will take the longest so I add them to the sauce first, followed by the red capsicum, cauliflower, broccoli and lastly, I stir in the spinach to wilt. The cook time will depend on the size you have cut your vegetables. I like a fairly chunky curry, which is easier to cut up but takes a bit longer to cook than if you cut the vegetables smaller. Your call (example image below). PS – I’m a bit of a nazi with vegetables, I really don’t like them overcooked, but if you don’t mind you can throw it all in together.
Add a legume
Feel free to add in cooked chickpeas or lentils.
You could also add meat to this curry sauce – I’d suggest it’s best suited to chicken or fish.
Make it spicy
Add dried chilli flakes at part one of the method. Or, serve with fresh or dried chilli so everyone can control their own heat (this is what we do).
Sub the yoghurt with coconut milk.
Hope you enjoy this very versatile curry. Love to hear how you like it or post a question in the comments below.
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Veggies prepped and ready to cook – carrot and sweet potato first, followed by the broccoli, cauliflower and red pepper, spinach as you turn of the heat.