Vegetarian recipe: Vegetable and cashew nut curry
Ayurvedic cooking helps us stay healthy, because it takes into account several essential elements: food energy, seasons, combinations, flavors and use of spices, etc. Here’s a vegetable curry recipe created by France Franco for you to try out at home.
Ingredients for 4 persons
- 200g of cauliflower
- 200g of potatoes
- 200g of carrots
- 50g of onions
- 40g of cashew nuts
- 200g of coconut milk
- 4g of coriander grains
- 5g of cinnamon powder
- 5g of curry powder
- Peel the carrots, potatoes and onions
- Prune the cauliflower tops
- Cut the carrots into slices and the potatoes into cubes
- Chop the onions and remove the coriander leaves from their stems
- Pre-cook the cauliflower, carrots and potatoes in a steamer basket for 15 minutes then set aside.
- Pre-heat pan with a little oil
- Add the curry, coriander seeds, cinnamon, chopped onions and cashews
- Stir constantly until the cashews turn slightly golden
- Add the carrots and potatoes and mix
- Add 10 cl of hot water, cover and cook over low heat for about 5 minutes
- Add the cauliflower and coconut milk
- Mix gently and simmer for about 5 minutes
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