Vegetable and cashew curry
( SERVES 6 )
Photo by Annabel Langbein Media
I learned this lovely recipe from a chef in Jaipur. Indian chefs tend not to use flour to prevent splitting but I find it safer to use a little cornflour or chickpea flour to hold the yoghurt together.
|1 cup||Natural yoghurt|
|2 tsp||Cumin seeds|
|1 tsp||Ground turmeric|
|1 Tbsp||Freshly grated ginger|
|1||Green chilli, deseeded and finely chopped|
|4 cloves||Garlic, finely chopped|
|2||Large onions, diced|
|1 tsp||Fennel seeds|
|5 whole||Cardamom pods|
|2 tsp||Tomato paste|
|500 g||Pumpkin, peeled and cut into 4cm chunks|
|2 Tbsp||Cornflour, or chickpea flour|
|1 cup||Peas, fresh or frozen|
|2 cans||Chickpeas, 400g each, rinsed and drained|
|2 tsp||Salt and freshly ground black pepper, each|
|1 cup||Raw cashew nuts|
|½ cup||Coriander leaves, torn, to garnish|
- Place yoghurt in a bowl with cumin seeds, turmeric, ginger and chilli. Mix to combine and set aside.
- In a large frying pan, heat butter and fry garlic until just golden. Add onions, fennel seeds and cardamom pods and cook over medium heat until onions are lightly golden. Add tomato paste and pumpkin and stir over heat for 2-3 minutes.
- Mix cornflour or chickpea flour with 1⁄2 cup water then stir into yoghurt mixture. Add this to pumpkin mixture, stirring to incorporate, and then cook gently without stirring until most of the liquid has been absorbed (8-10 minutes).
- Add tomatoes, peas, chickpeas, water, salt, pepper and cashews. Simmer for 20-25 minutes, stirring now and again until vegetables are tender and mixture is lightly thickened. Garnish with coriander leaves.