Ingredients

• 0.5 cup cashews, raw
• cilantro, fresh
• 1 cup coconut milk
• 0.25 cup golden raisins
• 2 potatoes, cubed
• 2 carrots, cut into 1-inch pieces
• 2 cup broccoli, florets
• 1.5 cup green beans, cut into 1-inch pieces
• 1 cup peas, frozen
• 1 cup vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 green cardamom, crushed
• 1 bay leaf
• 3 tablespoon ghee
• 1 onion, diced
• 1 tablespoon ginger-garlic paste
• 2 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon ground coriander
• 0.5 cup plain yogurt

Steps

1. Soak cashews and raisins in ½ cup warm water for 10 minutes, then blend into a smooth paste using a food processor or blender; set aside.
2. Heat 3 tablespoons ghee in a large, heavy-bottomed pot or Dutch oven over medium heat.
3. Add cumin seeds and coriander seeds to the hot ghee and cook for 1 minute until fragrant.
4. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent and softened.
5. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
6. Add turmeric powder, red chili powder, ground coriander, crushed green cardamom, and bay leaf; stir well and cook for 1 minute.
7. Add the yogurt in small spoonfuls while stirring constantly to prevent curdling; cook for 2 minutes.
8. Add the cubed potatoes and carrot pieces; stir to coat with the spice mixture and cook for 2 minutes.
9. Pour in the vegetable broth and bring to a boil over medium-high heat.
10. Reduce heat to medium-low, cover partially, and simmer for 10 minutes until potatoes begin to soften.
11. Add broccoli florets and green beans, stir well, and simmer covered for 5 minutes.
12. Stir in the cashew-raisin paste, coconut milk, and frozen peas; mix thoroughly to incorporate.
13. Add garam masala, salt, and black pepper; stir well and simmer uncovered for 5 minutes until all vegetables are tender and sauce thickens slightly.
14. Taste and adjust seasoning with additional salt or spices as needed.
15. Remove from heat and discard the bay leaf.
16. Transfer to a serving bowl and garnish generously with fresh cilantro.
17. Serve hot with basmati rice, naan bread, or your preferred Indian bread.

Nutrition