Mixed Winter Veggie Curry with Poppy Seeds
Mixed Winter Veggie Curry with Poppy Seeds
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4
Serves 4 to 6
Ingredients
- cup green beans, trimmed, cut into ¼-inch pieces
- piece carrots, peeled and sliced
- piece medium potato, chopped
- cup cauliflower florets
- teaspoon cumin seeds
- tablespoon white poppy seeds
- piece small yellow onion, peeled and finely chopped
- piece garlic, peeled and minced
- teaspoon grated ginger
- teaspoon ground cloves
- teaspoon ground cinnamon
- pinch ground cardamom
- teaspoon freshly ground black pepper
- teaspoon turmeric
- piece medium tomato, chopped
- teaspoon salt
- tablespoon raw cashews, finely ground
- tablespoon fresh lime juice
- tablespoon chopped cilantro
Instructions
- Steam the green beans, carrots, potato, and cauliflower in a double boiler or steamer basket for 8 to 10 minutes, or until tender. Set aside.
- In a dry skillet over medium-low heat, toast the cumin seeds for 2 minutes. Add the poppy seeds and toast for another 2 to 3 minutes until the poppy seeds begin to brown. Remove from the heat and let cool. Combine the toasted seeds, onion, garlic, ginger, cloves, cinnamon, cardamom, pepper, and turmeric in a blender and process into a thick paste. Add the paste to a large skillet and cook on medium heat for 5 to 7 minutes.
- Add the tomato to the blender and puree until smooth. Add the tomato puree and salt to the onion paste in the skillet and cook for another 2 to 3 minutes. Add the cashew powder and cook for 2 minutes. Add the steamed vegetables, lime juice, and 1½ cups of water and bring the mixture to a boil. Remove the pan from the heat and serve garnished with the cilantro.
Notes:
Use a spice grinder to grind the raw cashew nuts into a fine powder.
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