This delicious recipe is a nutritious and warming dinner option. As other curries it gets more flavourful on the second day. This is a great way to sneak in all kinds of veggies, but is still rich in healthy fats from coconut and cashews. When served over quinoa the protein content goes way up. Enjoy!
1 Tbsp coconut oil
1 tsp black mustard seeds
1 tsp whole cumin seeds
1 Tbsp curry powder
pinch crushed red chili flakes
1 can coconut milk
1 cup water
2-3 Tbsp cashew butter
1 inch piece fresh ginger, peeled and finely grated
3 large carrots, peeled and sliced into diagonals
3 small red potatoes, or one yam, cut into cubes
1/4 lb fresh green beans, trimmed and cut in half
1-2 cups cauliflower florets
1-2 cups chopped savoy / napa cabbage
1 Tbsp freshly squeezed lemon juice
1 tsp Herbamare / sea salt
fresh cilantro, chopped
1 cup raw cashes, roasted
Heat a a large pot or 11 inch skillet over medium heat. Add the oil, mustard and cumin seeds; saute for about 30 seconds or until they begin to pop. Add the curry powder and chili flakes; stir in with the oil. Then immediately (so the spices don't burn) pour in the coconut milk and water. Add the cashew butter and stir it in. Grate the ginger, using a microplane, right into the pot. Add the carrots and potatoes. Cover and simmer for about 5-10 minutes, depending on the size of your veggies.
Then add the green beans and simmer 5 min more. Add the cauliflower and simmer about 5 minutes more. Add the cabbage, lemon juice, and salt; cover and simmer a few more minutes or until vegetables are tender but not overcooked. Total cooking time should be around 25-30 minutes.
Serve curry in individual bowls over cooked quinoa. Garnish each bowl with chopped cilantro and roasted cashews.
Taken from Nourishing Meals by Alissa Segersten and Tom Malterre