Indian Vegetable Curry is a dish that tastes succulent and savory. The dish is very popular in India because it’s easy to make and can be made into any shape or size you like! The dish has a sweet taste that is complemented by the savory flavors of the spices. It can be enjoyed as an appetizer or main course.
Indian Vegetable Curry
Ingredients
Ingredients
- 1 tbsp coconut oil
- 1 medium onion, quartered
- 2 cloves garlic
- 2 ginger root, peeled
- 1 fennel seeds
- 1 tbsp ground cumin
- 1 tsp ground tumeric
- 1 tbsp ground coriander
- 1 tbsp garam masala
- 150 g raw cashews
- 5 vine ripened tomatoes, roughly chopped
- 1 pinch sea salt and black pepper to taste
- 250 g full fat greek yogurt
- 180 g water
- 1 sweet potato
- 1 large carrot
- 1 red capsicum
- 0.5 cauliflower
- 0.5 broccoli
- 30 g baby spinach
Instructions
Preparation
- Place your onion, garlic, and ginger into TC ProM2.0 bowl and chop for 4 seconds, speed 6. Scrape the sides.
- Add fennel seeds, cumin, turmeric, coriander, garam masala and coconut oil and saute for 3 minutes, 100C, speed 1.
- Add cashew nuts, salt, and pepper to taste, and tomatoes, roughly chopped. Blend for 20 seconds, speed 4.
- Add yogurt and water and blend for 1 minute, speed 8 (if the temperature is above 60C blend on speed 4).
- Bring sauce to a simmer at 100C, 10 minutes, speed 1.
- Chop your vegetables into the same-sized chunks. Add your hard vegetables to the curry sauce and cook for 10 minutes, 100C, reverse speed 1.
- Add the remainder of your vegetables except for your spinach. and cook 100C, reverse speed 1, 6 minutes.
- Add your spinach and cook at 100C, reverse speed 1, 2 minutes. Ensure your hard vegetables are cooked adequately before adding the spinach.
- Serve with basmati rice, quinoa, or cauliflower rice.
- Cook your rice while your curry is simmering in the pot. Garnish with fresh coriander.
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