Cashew – Vegetable – Indian
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon oil (peanut oil)
- 2 cloves garlic, crushed
- 0.25 teaspoon ¼ coriander, ground
- 2 teaspoons caraway seeds, ground
- 1 teaspoon turmeric
- 2 cm ginger root, fresh, finely chopped
- 2 potato (s)
- 2 eggplant (s), cut into 1 cm cubes
- 1 small cauliflower, cut into florets
- 100 g beans, reen, cut into 2 cm pieces
- 1 hot pepper, green, very finely chopped
- 175 ml coconut milk
- 450 g tomato (s), peeled and chopped
- salt
- Pepper from the grinder
- 100 g cashew nuts, roasted
- rice
- Yogurt, for serving
- Coriander greens, for garnish
Print Recipe
Pin Recipe Instructions
- Fry the garlic, spices and chopped ginger in hot oil for 3-4 minutes until everything is soft but not brown. Boil the potatoes for 5 minutes, cut into cubes. Add to the spices with vegetables and peppers. Fry for 7-10 minutes, stirring occasionally. Add coconut milk and tomatoes. Season to taste, simmer for 15-20 minutes. Add the cashew nuts to the vegetables, arrange on a plate in a bed of rice. Garnish with the coriander sprig and serve with yoghurt.
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