Vegetarian Meals: Mix Vegetables Recipe

Today I want to share with you the recipe for my version of an Indian Mix Vegetables Curry. This is a fairly easy recipe and can be made quite quickly. Also, there are no onions or garlic in this recipe; it is Sattvic and high in Prana (energy). It tastes amazing and if you are a veggie lover like me; you will love this dish, I can promise you!! So, let’s get started…

Ingredients:

Vegetables (chopped) - 3 cups (You can use any vegetables of your choice; here I have used carrots, green beans and cauliflower; chop them into chunky, approximately same sized pieces)

Ginger – About an inch sized piece (chopped into juliennes)

Green Chillies – 2 (or to taste)

Bay Leaves – 2

Cloves – 3

Green cardamom pods – 4 to 5

Whole black pepper corns – 1 tsp

Cinnamon – 2 inch stick

Cashew Nuts – ½ cup (Soaked in a cup of water for 15 to 20 minutes)

Tomato puree – 1 tbsp

White pepper powder – 1 tsp

Cumin powder – 1 tsp

Coriander powder – 2 tsp

Garam Masala – 1 tsp

Lemon juice – from ½ a small lemon

Coriander Leaves (chopped) – A handful

Oil – 1 tsp

Salt – to taste

Method:

Add the oil to your pan and turn on your flame to medium heat.

Once the oil is hot, add the bay leaves, cloves, cardamom pods, cinnamon stick, the whole black pepper corns and ginger juliennes into the pan.

As soon as you start getting the aroma of the whole spices (should take just a few seconds), add the chopped vegetables, green chillies and salt; cover the lid and let them cook on low heat for 5 to 6 minutes or until the vegetables become tender. (Make sure to stir occasionally in between).

While the veggies are cooking, put the cashews (including the water) into a blender jar; add some salt, the garam masala, the cumin and coriander powders and blend into a paste.

Once the vegetables are tender, add the tomato puree and let it cook for a couple of minutes more.

Now add the cashew paste to the cooked vegetables; add about ½ a cup of water and the white pepper powder and let it simmer for a few minutes.

Once the water dries out a little bit and the gravy becomes thick, you can turn off the flame.

Squeeze in the lemon juice and sprinkle the coriander leaves on top (in signature Indian style!!)

There you go…all ready to dig in! This dish tastes amazing with rotis, naan, parathas or any Indian flatbread. It goes equally well with pulavs and other rice variations too.

Do try this at home and let me know how it turned out. If you liked this post, do consider sharing it.

See you soon…

xoxo