Mixed Winter Vegetables With Spicy Poppy Seed Sauce

“This is a nourishing dish showcasing the rich taste of Indian curry—it’s perfect when paired with steamed rice. The word curry comes from the southern Indian word kari, which means “sauce”—and if you’re used to cooking with store-bought curry powder, you’ll be amazed by the flavor in this homemade sauce.” ~ Darshana Thacker

Ingredients

  • 1 cup green beans, trimmed, cut into 1/4-inch pieces
  • 1 cup cauliflower florets
  • 2 carrots, peeled and sliced
  • 1 medium potato, chopped (about 1 cup)
  • 1 medium tomato, chopped (about 1 cup)
  • 1 small yellow onion, peeled and finely chopped
  • 1 clove garlic, peeled and minced
  • 3 tablespoons white poppy seeds
  • 2 tablespoons cashews, raw and finely ground*
  • 1 tablespoon chopped cilantro
  • 1/2 tablespoon fresh lime juice
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • Pinch ground cardamom
  • PREP TIME 15
  • COOK TIME 45
  • Serves 4-6

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the steamed vegetables, lime juice, and 1 1/2 cups of water and bring the mixture to a boil. Remove the pan from the heat and serve garnished with the cilantro.

*Use a spice grinder to grind the raw cashew nuts into a fine powder.

Recipe from Forks Over Knives—The Cookbook: Over 300 Recipes for Plant Based Eating All Through the Year, copyright © Del Sroufe, 2012. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.