Mixed Vegetables With Cashew Cream

Mixed Vegetables With Cashew Cream

I remember years ago, when we were all below the age of 10, we lived in Bangalore in Cox Town.  My Mum subscribed to various magazines and we would rush to go through them as soon as they were delivered to the house.  One of them was the Femina magazine and we would eagerly turn to the food section with their tantalizing images of glorious food.  Little did I know them that years later, my name would also feature in the magazine as a Recipe Contest Winner ( R. Isaac).  I remember the elation on first seeing my name in print and enjoyed all the gifts, I received.  In fact, I still have some of them for a keepsake.  Once I grew up, I  also subscribed to the Femina regularly and searched for it when I moved abroad.  Fortunately, I found it and continued reading it every month.  And guess what…?  The first page I zone in on is the Recipe Section.  Recently, at my favourite hair saloon, I spied a stack of Femina magazines.  I went through ( you got it!) the recipe section and memorised some that caught my eye.  One of them was a simple Vegetable Recipe with Cashew Cream.  I used my own combination of vegetables and was very reluctant to share the dish with my spouse.  I felt like eating everything up and ordered myself to keep a portion for him to have.  Needless to say, this recipe is here to stay.

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The Recipe For Mixed Vegetables With Cashew Cream

Blend Soaked Cashew Nuts

Cashew Cream

Stir Fry Beetroots

Stir Fry Carrots And Sweet Potato

Mixed Vegetables With Cashew Cream

The Ingredients For Mixed Vegetables With Cashew Cream:

3 to 5 Vegetables of your choice about 300 gms together  ( I used Beetroot, Carrots and Sweet Potatoes), wash, skin, cube and slice

Water to blanch the vegetables

20 cashew nuts soaked in hot water to cover for 20 minutes

1/8 cup water

1 tbsp olive oil or cooking oil of your choice

1 tsp jeera seeds / cumin seeds

salt to taste

The Method For Mixed Vegetables With Cashew Cream

Wash, skin and cut the vegetables into bite sized pieces.  Boil water with 1 tsp salt and blanch (plunge into boiling water for a couple of minutes till parboiled and then place in a bowl of ice cold water for 10 minutes to stop the cooking process) the vegetables one by one.  I started with the carrots, followed by the sweet potatoes and lastly the beetroot.  If you blanch them together, they will all become red thanks to the beetroot. Drain and keep aside till required.  Heat a large wok on the stove top.  Add the olive oil and the jeera ( cumin) seeds.  When they crackle add the sweet potatoes and carrots and stir fry for a couple of minutes.  Transfer to a bowl and keep hot.  In the same pan, stir fry the beetroots till done ( 2 to 3 minutes).  Add to the carrots and sweet potatoes with some salt to taste. Gently mix together and transfer to serving bowl. Pour the Cashew Cream over and enjoy the luscious combination of vegetables doused in a delectable sauce.

To Make The Cashew Cream:

Soak the cashew nuts in hot water for 20 minutes.  Add the cashew nuts only to a blender with 1/8 cup water and a pinch of salt.  Blend to a puree consistency.  If you want it thinner add more water. Transfer to a sauce boat or pouring glass and drizzle over the stir fried vegetables. An absolutely smashing recipe.

Some other Vegetable Recipes For You To Try

Traditional Honey Vegetables/Tsimis

Indian Ratatouille/ Baked Vegetables

Vegetable Cutlets / Appu’s Mixed Mash

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