Sunday, November 15, 2015


I was looking for a vegetarian or vegan dish to make for supper and adapted this recipe from 'oh she glows' cookbook.  The DH can't eat a lot of beans in one sitting and tofu is not his go to source of protein so I was looking for a dish that provided some protein or fat in the way of nuts.  I like using raw cashews in recipes and this curry uses cashews.  I soaked the raw cashews for about eight hours.  You can soak the raw nuts for less time than that.  Other vegetables can be added than what is listed in the ingredient list.  I didn't add any spinach but could have and only thought of adding it after the dish was cooked.  I used a mild curry powder and you could add a chile pepper if you want to increase the heat.  Instead of grating ginger I have been buying fresh ginger paste in the tube and find that more convenient to use.  A big frying pan or skillet is required to make this dish.

The recipe makes four servings so the leftovers will be used for another meal this week.  Both the DH and I enjoyed this meal.  I made basmati rice to go with the curry stew. 

Cooking in the large frying pan.


1/2 cup raw cashews, soaked beforehand
3/4 cup water
1 tbsp coconut oil or other fat
1 medium onion, chopped
3 garlic cloves, minced
1 tsp fresh grated ginger or fresh ginger paste
1 medium sweet potato, peeled and diced (2 to 3 cups)
2 medium carrots, peeled and diced
2 stalks celery, diced
4 mushrooms, chopped
2 medium tomatoes, diced
2 tbsp curry powder
1 cup fresh or frozen peas
salt and pepper


Blend the cashews and water in a blender or food processor until smooth. Set aside.  Heat the oil in a large frying pan on medium high.  Once hot, add the onions, garlic and ginger.  Reduce the heat to medium and sauté for five minutes.  Add the remaining ingredients except for the cashews and peas.  Saute for about five to ten minutes.  Stir frequently.  Add the cashews and peas, combine and reduce heat to low.  Cover the skillet with a lid and cook for 25 minutes.  Stir every few minutes and if the vegetables are sticking to the pan add some water.  The potatoes take the longest to cook and need to be soft for serving.  Serves four.  

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