Indian Cashew Curry “Navratan Kurma”

Name: Indian Cashew Curry “Navratan Kurma”
Ingredients: 1/8 c (16 g) raw cashews, soaked in about 1/2 c (60 mL) of water for about half an hour; 2 carrots; 1/2 head cauliflower; 1 white potato or 3 c mixed vegetables (e.g., carrots, potatoes, cauliflower, green beans), chopped; 1 medium onion, chopped coarsely; 2 garlic cloves; 1-inch (2.5-cm) piece ginger, peeled; 2 green chilies, seeded (optional) *optional; 1 tsp (5 mL) poppy seeds (optional) *optional; 1/2 tsp (2.5 mL) turmeric; 1 tbsp (15 mL) garam masala; 2 cardamom pods; 2 medium tomatoes, chopped; 1/2 c (123 g) plain low-fat, nondairy yogurt; 1/4 tsp (1.2 mL) iodized salt (optional) *optional; 1/4 c (40 g) raisins; 3 tbsp (1/4 bunch) fresh cilantro, finely chopped, for garnish

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This recipe gets its flavors from a variety of spices! Serve with brown rice.

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Ingredients

1/8 c (16 g) raw cashews, soaked in about 1/2 c (60 mL) of water for about half an hour
2 carrots
1/2 head cauliflower
1 white potato or 3 c mixed vegetables (e.g., carrots, potatoes, cauliflower, green beans), chopped
1 medium onion, chopped coarsely
2 garlic cloves
1-inch (2.5-cm) piece ginger, peeled
2 green chilies, seeded (optional) *optional
1 tsp (5 mL) poppy seeds (optional) *optional
1/2 tsp (2.5 mL) turmeric
1 tbsp (15 mL) garam masala
2 cardamom pods
2 medium tomatoes, chopped
1/2 c (123 g) plain low-fat, nondairy yogurt
1/4 tsp (1.2 mL) iodized salt (optional) *optional
1/4 c (40 g) raisins
3 tbsp (1/4 bunch) fresh cilantro, finely chopped, for garnish