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Vegetables in Luxurious Royal Sauce | Dinner

This curry is a rich dish that literally translates to “nine-gem curry.” The

gems are vegetables, fruits, and nuts. Mughlai dishes are usually over-the-top

and include dried fruit and nuts and heavy cream or coconut milk. These

Mughlai dishes such as korma and makhani were made to serve kings and

queens.






Ingredients


5 cups chopped vegetables (potatoes, cauliflower, carrots, green beans, peas, zucchini, red bell

pepper, corn, broccoli or others)

2 teaspoons safflower or grapeseed oil

Seeds from 3 cardamom pods (1/4 teaspoon)

8 cloves

2 bay leaves

1 medium red or white onion, chopped (3/4 cup)

1 (2-inch) knob of ginger, chopped

7 cloves garlic, coarsely chopped

4 medium tomatoes, chopped (3 cups)

1/2 cup raw cashews

1/4 teaspoon ground turmeric

1 teaspoon ground coriander

1/2 teaspoon Garam Masala

1/4 to 1/2 teaspoon cayenne

1 1/2 cups water

3 to 4 tablespoons golden raisins or other dried fruit

2 tablespoons chopped pistachio or cashews or almond slivers

1 1/4 to 1 1/2 teaspoons salt

1/4 teaspoon raw sugar

2 tablespoons chopped cilantro, for garnish

2 tablespoons chopped nuts, for garnish




Instructions


1. Bring 4 quarts of water to a rolling boil in a large pot. Add the potatoes first, if

using, and cook for 2 minutes. Add rest of the vegetables and cook for 4

minutes. Drain and set aside.

2. Heat the oil in a large skillet over medium heat. Add the cardamom seeds,

cloves, and bay leaves, and cook until fragrant. Add the onion, ginger, and garlic

and cook until translucent, about 6 minutes. Add the tomatoes and cashews and

cook until tomatoes are saucy 7 minutes. Stir in the turmeric, coriander, garam

masala, and cayenne. Cool slightly then transfer to a blender. Add the water and

blend into a smooth puree.

3. Add the puree back to the skillet over medium heat. Add the blanched

veggies, raisins, nuts, salt, and sugar. Cook over medium heat until the sauce

comes to a good boil, 4 to 5 minutes. Taste and adjust the salt and spices, if

needed. Check whether the larger veggies are done and cook a few minutes

longer if needed to thicken the sauce to your preference. Serve garnished with

cilantro and chopped nuts.



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