Coconut Cashew Kala Masala
- Details
Stewed root vegetables in a velvety gravy made from cashews and coconut milk makes a wonderful fall comfort food dish that is warming, indulgent and healty all at the same time. The cashews make the sauce and add a delicious crunch to this dish. Our Kala Masala spice blend adds another layer of rich sweetness and toasty flavor. Coconut, star anise, cinnamon and cloves are the perfect complement for fall and winter vegetables. Serve this up with basmati rice or naan and you wont miss the meat in this vegan meal.
Root Vegetable Cashew Kala Masala
Ingredients
Sauce
- 2 tablespoons coconut oil
- 1/2 cup raw cashews
- 2 tablespoons ginger, roughly chopped
- 1 cup yellow onion, diced
- 4 cloves of garlic, chopped
- 1 large tomato, chopped
- 2 tablespoons Kosher salt
- 1 tablespoon Kala Masala, ground
- 1 teaspoon Hungarian paprika
- 1/2 teaspoon Indian cayenne
- 2 tablespoons coconut sugar or honey
- 1 cup coconut milk
- 1 cup water
Veggies
- 4 cups chopped carrots, turnips, bell peppers, kale
- 1 cup sweet potatoes, medium diced
- 1 cup russet potato, medium diced
- 1 teaspoon salt
- 1-1/2 cups water
Garnishes
- Cilantro to taste
- 1/4 cup coconut cream
- 1/4 cup roasted cashews
- Lime wedges
Instructions
- In a medium pot on medium-high heat, add the coconut oil. Once hot, add cashews and stir frequently until lightly toasted.
- Add in ginger, onion, garlic, tomato and salt. Saute until they're translucent and stir in all of the spices.
- Add the coconut sugar, milk and water. Let simmer for 3 minutes.
- Carefully pour into a blender and puree until smooth, then set aside.
- In a medium pot, add the potato, sweet potatoes, one and a half cups of water and 1 teaspoon of salt. Cook for 8 minutes on medium high heat.
- Next add the carrots and turnips and cook for 5 minutes, then add the peppers and kale.
- Pour in the sauce and let it come to a simmer. Cook until all of the vegetables are tender. Add more coconut milk if the curry seems too thick.
- Serve on top of basmati rice and garnish with fresh cilantro, chopped cashews, coconut cream and a lime wedge.
Sri Lankan Sweet Potato Pie
Our holiday motto? Don’t skimp on the sweets! And add ambrosial spices whenever possible… As such, this incredible sweet potato pie is a must for our Thanksgiving menu because it does both. We adapted this …
Paprika Potatoes
Smoked paprika is an indispensable ingredient in any spice pantry, and the authors of Fresh & Fermented agree! Check out their delicious recipe below! “Smoked paprika, also known as pimentón, has finally reached mainstream status …
Vadouvan Vegetable Pie
This savory vegetable pie emerged from our experiments with Vadouvan paste, a wonderfully rich and elegant flavor base. We wanted a warm, comforting meal for the cold weather outside, and this was the prize winning …
Curry Bread Pudding with Cardamom Cream
Who says you have to make curry with your curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant, and since trying theirs we have come up with some delightful …
Bajan Chicken Salad
For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This Bajan chicken salad, a recipe from the book, combines …
Leave a Comment