Name: Mixed Winter Veggie Curry with Poppy Seeds
Prep time: 20 min
Total time: 25 min
Ingredients: 1 cup green beans, trimmed, cut into ¼-inch pieces; 2 carrots, peeled and sliced; 1 medium potato, chopped (about 1 cup); 1 cup cauliflower florets; ½ teaspoon cumin seeds; 3 tablespoons white poppy seeds; 1 small yellow onion, peeled and finely chopped; 1 clove garlic, peeled and minced; ½ teaspoon grated ginger; ⅛ teaspoon ground cloves; ⅛ teaspoon ground cinnamon; Pinch ground cardamom; ¼ teaspoon freshly ground black pepper, or to taste; ½ teaspoon turmeric; 1 medium tomato, chopped (about 1 cup); 1 teaspoon salt, or to taste; 2 tablespoons raw cashews, finely ground (see chef's note); ½ tablespoon fresh lime juice; 1 tablespoon chopped cilantro

Prep-time: 20 minutes / Ready In: 25 minutes
Serves 4 to 6
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This is a nourishing dish showcasing the rich taste of Indian curry—it’s perfect when paired with steamed rice. The word curry comes from the southern Indian word kari, which means “sauce”—and if you’re used to cooking with store-bought curry powder, you’ll be amazed by the flavor in this homemade sauce.

From Forks Over Knives — The Cookbook

By Darshana Thacker Wendel, Nov 20, 2013

Ingredients

1 cup green beans, trimmed, cut into ¼-inch pieces
2 carrots, peeled and sliced
1 medium potato, chopped (about 1 cup)
1 cup cauliflower florets
½ teaspoon cumin seeds
3 tablespoons white poppy seeds
1 small yellow onion, peeled and finely chopped
1 clove garlic, peeled and minced
½ teaspoon grated ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground cinnamon
Pinch ground cardamom
¼ teaspoon freshly ground black pepper, or to taste
½ teaspoon turmeric
1 medium tomato, chopped (about 1 cup)
1 teaspoon salt, or to taste
2 tablespoons raw cashews, finely ground (see chef's note)
½ tablespoon fresh lime juice
1 tablespoon chopped cilantro

Instructions

Steam the green beans, carrots, potato, and cauliflower in a double boiler or steamer basket for 8 to 10 minutes, or until tender. Set aside.
In a dry skillet over medium-low heat, toast the cumin seeds for 2 minutes. Add the poppy seeds and toast for another 2 to 3 minutes until the poppy seeds begin to brown. Remove from the heat and let cool. Combine the toasted seeds, onion, garlic, ginger, cloves, cinnamon, cardamom, pepper, and turmeric in a blender and process into a thick paste. Add the paste to a large skillet and cook on medium heat for 5 to 7 minutes.
Add the tomato to the blender and puree until smooth. Add the tomato puree and salt to the onion paste in the skillet and cook for another 2 to 3 minutes. Add the cashew powder and cook for 2 minutes. Add the steamed vegetables, lime juice, and 1½ cups of water and bring the mixture to a boil. Remove the pan from the heat and serve garnished with the cilantro.

Notes:

Use a spice grinder to grind the raw cashew nuts into a fine powder.

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tags:

30 minutes or less

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CoSuDu5 months ago

This is so yummy! I actually had it over rice just because that what I had left in my fridge. I’m going to make it again and make a double batch – soooo good!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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