Just when you think spring is on the horizon, and March is about to go out like a lamb, it doesn’t. Just when you’re ready to subsist on salads and smoothies, the weather turns, and it’s back to soups and stews.
It’s frustrating. But fortunately, curry is delicious, and this meteorological turn for the worse is the perfect excuse to make it.
This curry is one of my go-to dinners. I can make it without the recipe in front of me, without measuring, and without a premeditated trip to the grocery store. There are only a handful of ingredients, and they’re all foods I generally have at hand.
The prep is simple. The method, simpler. Just boil, saute and simmer.
Toast up some cashews, and you’ve got yourself a spicy, delicious — if inauthentic — Indian meal.
Vegetable Curry with Toasted Cashews
Adapted from Vegetarian Meals from Good Housekeeping
- 1 onion, roughly chopped
- 1-2 cloves garlic, minced
- 1 head cauliflower, chopped
- 1 sweet potato, chopped
- 1 can diced tomatoes
- 1 cup frozen green peas
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- salt and pepper to taste
- raw cashews
Place the chopped sweet potato and cauliflower in a pot and cover with water. Bring water to a rolling boil and cook until both vegetables are fork tender. Drain when finished, and reserve 1/3 cup of the cooking water.
While they boil, heat oil in a large saucepan and saute the onion until tender. Add the garlic and spices, and, when they’ve cooked through, the sweet potato and cauliflower. Continue to saute for 5 minutes. Add peas, diced tomato (undrained), and reserved water. Set the curry to simmer for 20-30 minutes.
Just before the curry is ready to serve, toast up a handful of cashews in a small frying pan and sprinkle overtop.