- 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
- 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 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.