Last spring we fell in love with the food from India again. Fragrant curries, spiced rice, spicy chutneys and cooling raitas. After cooking a myriad of different curries from different cookbooks, we put together this curry ourselves from several other recipes. And the reactions are always enthusiastic!
Preparation: 15 minutes
Cooking: 45 minutes
Total: 1hour
Ingredients
- 20 g grated ginger
- 20 g grated garlic
- 3 tomatoes
- 400 ml coconut milk
- 50 g cashew nuts
- 1 red bell pepper
- 250 g green beans or broccoli
- 250 g carrots or sweet potato
- 3 table spoons ghee (clarified butter) or sunflower oil
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons turmeric
- 1 1/2 teaspoons black pepper
- 2 teaspoons garam massala
- 1 1/2 teaspoons asafoetida (optional)
- 1 teaspoon salt
- 200 ml water
Instructions
- Soak the cashew nuts in a few tablespoons of water.
- Mash the garlic cloves and ginger and mix them together. You can also buy a jar of ginger-garlic puree.
- Given the amount of spices that are used, we recommend that you measure all herbs in advance and have them ready. You can keep everything together in one bowl.
- Cut the tomatoes into very small pieces.
- Now heat the ghee or sunflower oil in a heavy-bottomed pan.
- Add the spices and mix well. Your kitchen is already starting to smell like India.
- After a few minutes, add the tomatoes and mix well.
- Add the water to the tomato spice mixture and bring to the boil.
- In the meantime, puree the soaked cashew nuts or grind them as finely as possible in a mortar.
- Add the cashew nut puree to the tomato spice mixture.
- Now let it simmer for 20 minutes. The cashew nut soup provides a thick sauce.
- Now add the coconut milk, bring to the boil again and cook your cleaned vegetables in this curry.
- Taste and season with more salt and pepper if necessary.
Did you try this recipe?
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