I have discovered that somehow we have ended up with 3 bottles of garam masala and 2 of turmeric in the cupboard, so I’ve been looking for recipes that I can use them in. We always enjoy a good Indian dish, and this one uses both garam masala and turmeric so I thought I’d give it a whirl.
It is quite simple to make really. The original recipe had asafetida and curry leaves in it, but I couldn’t find them at any of my local shops so I put in curry powder instead. Overall I found the flavour very mild, it certainly isn’t a hot curry, so most people will enjoy it, regardless of heat sensitivity.
The original recipe says it serves 4, but I found with a decent serve of rice or alternative it easily serves 8.
- 1 carrot
- 1 onion
- 1 large zucchini
- 1 butternut pumpkin
- 1 green capsicum
- 1 tomato
- 1 cup sliced mushrooms
- 1/2 cup frozen green peas
- 1 can coconut milk
- 1/2 cup raw cashews
- 1/4 cup golden raisins
- 1/2 tsp cumin seeds
- 1 tbsp coriander powder
- 1/4 tsp turmeric
- 1/2 tsp garam masala
- 4 tsp curry powder
- Chop all the veggies into large chunky pieces and set aside.
- Saute the onion in water.
- Once onion is soft, add the spices and stir to combine.
- Add the tomato and stir to combine. Let cook for a few minutes to soften.
- Blend the cashews in a blender or food processor until smooth using just enough coconut milk to cover them.
- Add the remaining coconut milk, carrot, zucchini, pumpkin, capsicum, mushrooms and raisins to the pot. Cover and turn heat to low.
- When the vegetables are tender add the cashew cream and simmer for a few more minutes.
- Add the peas just before you serve.
- Serve with brown rice or your favourite alternative. I used a mixture of brown rice and red quinoa.
- Instead of a butternut pumpkin, you can use a comparable amount of any other pumpkin.
- You can use any capsicum, I happened to have a green one already, so I used it. Red would be what you are more likely to find in a curry though and would make it more colourful.