Delicious Mixed Vegetable Curry in Creamy Coconut Cashew Gravy – A Flavorful Vegan Delight!

Indulge your taste buds with our mouthwatering Mixed Vegetable Curry, simmered to perfection in a rich and velvety coconut cashew gravy. This vegan delight combines a medley of fresh, colorful vegetables with the luxurious creaminess of coconut and the nutty goodness of cashews. Elevate your dining experience with this aromatic and flavorful curry that’s not just a feast for your senses but also a wholesome treat for your body. Try our easy-to-follow recipe for a culinary journey that promises a symphony of textures and tastes on your plate.

Course	Cuisine	Servings	Preparation Time	Cooking Time	Calories
Main Course	South Indian	4-6	20 minutes	30 minutes	250 kcal

Ingredients:

For the Coconut Cashew Paste:

• 1/2 cup cashews, soaked in warm water
• 1/2 cup grated coconut
• 1 teaspoon poppy seeds (khus khus)
• 2 green chilies
• 1-inch piece of ginger
• 2 cloves of garlic

For the Mixed Vegetable Curry:

• 2 cups mixed vegetables (carrots, beans, peas, potatoes), diced
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1/2 cup fresh green beans, chopped
• 1/2 cup bell peppers, diced
• 1/2 cup green peas
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Method:

1. Prepare the Coconut Cashew Paste:

1. In a blender, combine the soaked cashews, grated coconut, poppy seeds, green chilies, ginger, and garlic. Blend into a smooth paste by adding a little water. Set aside.

2. Prepare the Mixed Vegetable Curry:

1. Heat oil in a pan or kadai. Add cumin seeds and mustard seeds. Allow them to splutter.
2. Add the finely chopped onions and sauté until they turn golden brown.
3. Stir in the tomatoes and cook until they become soft and the oil starts to separate.
4. Add the mixed vegetables, including carrots, beans, peas, and potatoes. Sauté for a few minutes.
5. Add green beans, bell peppers, and green peas. Mix well.
6. Add turmeric powder, red chili powder, and salt. Mix to coat the vegetables with the spices.
7. Pour in the coconut cashew paste and stir it into the vegetable mixture.
8. Add garam masala and a little water to achieve the desired consistency.
9. Cover the pan and let the vegetables simmer until they are cooked through and the gravy thickens.

3. Serving:

1. Garnish the Mixed Vegetable Curry with fresh coriander leaves.
2. Serve hot with steamed rice or your choice of Indian bread.

Enjoy this creamy and delectable Mixed Vegetable Curry in a Coconut Cashew Gravy as a comforting and wholesome meal.

Please note that the values in the table are approximate and can vary based on specific ingredients and portion sizes.

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