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.
Madras Curry
Ever notice how curry tastes better the second day? It’s because the flavors have combined into something greater than the sum of the parts. For best results, the ingredients and especially the spices must be …
Besar Shrimp Skewers
To celebrate the last gasp of summer, and the upcoming release of World Spice at Home, enjoy another sneak peek from the book! The combination of exotic spices on seafood served with pineapple will transport …
Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread
If you’ve never had vindaloo, you don’t know what you’re missing. From My Two Souths and Chef Asha Gomez, we get this recipe for a Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread. Tangy, …
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 …
Besar Kaleidoscope Salad
This colorful salad is a delicious fall favorite. First off, Besar and butternut squash or pumpkin is a match made in heaven, although I’ve also made this using Ras el Hanout and Sri Lankan Curry, …
Leave a Comment