Sweet Potato, Cauliflower, Green Bean, and Cashew Curry
I once went through a period during which I was making this once a week—and I still come back to the recipe again and again. I just love how, for a very quick, very easy curry, it still feels substantial. The greens combined with the richness of sweet potato, cauliflower, coconut milk, and cashews plus all the spices are deeply delicious and nourishing.
1. In a large saucepan, heat the oil over medium heat. Add the cumin seeds and mustard seeds and cook until they pop, about 1 minute. Add the curry leaves, ginger, and green chili and cook, stirring, for just about 10 seconds to release the oils and aromas from the spices. Stir in the Ground CCF masala (see below), salt, garam masala, turmeric, and asafoetida and cook until just combined and aromatic, about 30 seconds.
2. Add the sweet potato, cauliflower, cashews, and ½ cup water and bring to a simmer. Cover, reduce the heat to medium-low, and simmer, stirring frequently, until the sweet potato just begins to soften, 3 to 5 minutes. Add the green beans, cover, and cook until all the vegetables are tender, about 2 minutes longer. If the mixture looks too dry, add a few splashes of water.
3. Stir in the coconut milk and simmer, uncovered, until the flavors have come together and the sweet potatoes are tender, 10 to 12 minutes.
4. For a thicker sauce, whisk together the cornstarch and 1 tablespoon water until smooth. Stir the mixture into the curry and cook, stirring, until the curry has thickened, 2 to 4 minutes.
5. Divide the curry among bowls and top with cilantro.
To make the Ground CCF Masala:
1. Grind the coriander seeds, cumin seeds, and fennel seeds to a fine powder. Store in an airtight container at room temperature for up to 1 month.
Excerpted from JoyFull: Cook Effortlessly, Eat Freely, Live Radiantly. Copyright © 2024 by Radhi Devlukia-Shetty. Photography copyright © 2024 by Alanna Hale. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
Originally featured in Nourishing Plant-Based Recipes for Breakfast, Lunch, and Dinner
