Indian-Style Onion Curry with Cauliflower, Cashews, Sweet Potatoes, and Green Beans

Ever since I discovered the Indian cuisine I have been hooked to its amazing and well-balanced flavors. As a plant-based muncher, it's a challenge to create dishes that aren't bland-tasting since meat or fish add a lot of taste to a dish.

While in many western countries, the vegan or vegetarian cuisine is definitely improving, I often think that they lack flavor coming from herbs and spices.

Though their fancy looking dishes and creativity always inspire me, eating out as a plant-based muncher is often a disappointed since I am used to adding so many fresh or dried herbs and spices to my meals. However, you can't say bland-tasting when it comes to Indian restaurants, they remain my absolute favorite and a great source of inspiration.

And sometimes - if you kindly ask - they tell you their secrets. And one of them I used for the first time in this recipe and oh man... this tasted as good as going to an Indian restaurant.

The new discovery, cooking onions and spices prior to blending them to make the curry paste. I always blended the onions and herbs first and them lightly cooked them. This little trick makes a huge diffrence! Believe me.

Ingredients (serves 3)

1.5 cup sliced onion
1 tbsp roughly grated ginger
3-4 chopped cloves of garlic
1/4 cup fresh mint leaves
1/2 lime, juice only
2 cups finely chopped green beans
3 cups cauliflower florets
2 cups sweet potatoes, chopped
3/4 cup cashew nuts, roasted
1 cup water
1/2 cup chopped parsley or cilantro (garnish)

Dry herb mix

1 tsp mustard seeds
1 tsp fennel seeds
1 tbsp cumin powder
1/2 tsp cinnamon powder
1 tbsp coriander powder
1 tsp turmeric powder
1 tsp chili powder or more taste
Black pepper and sea salt to taste

Directions

1. Heat cooking oil in a pot over medium heat. Cook the onion for 5-7 minutes. Stir regularly.
2. Add garlic, ginger, and herb mix. Stir well to coat the onions with the herbs. Stir in fresh mint and lime juice. Cook for a few minutes.
3. When ready, add the onion mix to a blender or food processor. add a little water as needed to form a paste.
4. Combine green beans, cauliflower, sweet potato, blended onion mix, and water In the same pot you used to cook the onions. Stir well and cook covered for 25-30 minutes, stirring occasionally. Add more water while cooking if needed. Last 5 to 10 minutes add roasted cashew nuts.
5. Ladle into bowls and garnish with fresh parsley or cilantro.

Bon Appétit

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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