Creamy Vegetable Curry

Oh She Glows hardly ever disappoints, especially with this amazing vegetable curry recipe. Gary was especially impressed by the array of flavors.

 Here is Gary with all his ingredients laid out on the counter top:

Of course, what curry meal would be complete without a side of basmati rice? Gary couldn't agree more and we made sure to make a decent sized batch of cooked rice.

And voila! As easy as that, we were able to cook a delicious meal and eat it by candlelight. I certainly recommend this if you like your curry with a bit of kick.

Creamy Vegetable Curry

Prep time: 25 minutes / Cook time: 25 minutes

Serves 4

Ingredients:

• 1/2 cup (125 ml) raw cashews, soaked
• 1 tablespoon coconut oil (Gary used olive oil)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 & 1/2 teaspoon (7 ml) grated peeled fresh ginger
• 1 green chile or jalapeno, seeded, if desired, and diced (optional - not used in recipe shown)
• 1 medium yellow potato or 1 medium sweet potato, peeled and diced (two small yellow potatoes were used in Gary's meal)
• 2 medium carrots, diced
• 1 red bell pepper, chopped
• 1 large tomato, seeded and chopped
• 2 tablespoons (30 ml) mild yellow curry powder, or to taste
• 1/2 to 3/4 teaspoon (2 to 3 ml) fine-grain sea salt, plus more as needed (can be omitted, as Gary chose to do)
• 1 cup frozen or fresh peas (Gary used canned peas)
• Basmati rice, for serving
• Toasted Cashews, for serving

*Raw cashews - soak cashews in a bowl, with just enough water to cover them. Keep them in water for 3-4 hours, but preferably overnight. This makes the cashews softer for the ease of blending.

Directions:

1. In a blender, combine the cashews with 3/4 cup water and blend until smooth and creamy. Set aside. 
2. In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger and sauté for about 5 minutes, until the onion is translucent. Stir in the green chile (if using), potatoes, carrots, bell pepper, tomato, curry powder, and salt (if using). Sauté for 5 minutes more. 
3. Stir in the cashew cream and peas. Reduce the heat to medium-low and cover the skillet with a lid. Simmer, covered, over medium heat for about 20 minutes, or until the potatoes are fork-tender. Stir every 5 minutes throughout the cooking process. If the mixture starts to dry out, reduce the heat and add a splash of water or oil and stir to combine. 
4. Serve the curry over a bed of basmati rice, if desired, and sprinkle toasted cashews. 

Fantastico!