Radhi Devlukia-Shetty's Cauli Sweet Potato Curry
From The Kitchen Of Jay Shetty + Radhi Devlukia-Shetty
serves 2
INGREDIENTS
2 cups green beans, chopped
2 cups sweet potato, chopped
1 1/2 cups cauliflower
1 cup coconut milk
1/2 cup water, plus 1/4 cup
1/4 cups cashews (soaked for a couple of hours, or for a half an hour in boiling water)
flava flave
1 1/2 tsp vegan butter or coconut oil
1 tsp cumin seeds
1/2 tsp turmeric
12 curry leaves
1/8 tsp hing (Asafotida)
1 tsp coriander powder
1 tbsp fresh ginger, grated
3/4 tsp salt
1 tsp CCF powder or garam masala
1/2 tsp chopped chili (optional)
small handful of cashews and coriander for garnish, and a squeeze of lime
DIRECTIONS
Add oil or butter to a pan on medium heat, once hot add in the cumin seeds and mustard seeds, and let them pop. Next add in the curry leaves, hing, ginger, and chili, ans saute for a couple of minutes. Add in the rest of your flava flave and mix. Lovingly throw in all the veggies, cover with a lid, and let it cook on low to medium heat for about ten minutes. Add the cashews and water to a blender and bland on high speed until smooth. Pour in the cashew cream and coconut cream. Cover and cook for another ten minutesor until veggies are soft. Squeeze a little lime before serving. Say a prayer of gratitude, sprinkle some love, and serve with joy.
