Jaipur Vegetables

Tender potatoes, cauliflower, green beans, peas, carrots, tomatoes, onion and a creamy cashew sauce make this Jaipur Vegetables recipe irresistible!

Tender potatoes, cauliflower, green beans, peas, carrots, tomatoes, onion and a creamy cashew sauce make this Jaipur Vegetables recipe irresistible! Made with vegan ingredients and just a touch of coconut cream, you can feel good about this easy dinner.

As I mentioned in the winter vegetable ramen post, I went through a bit of an Asian and Indian food kick prior to leaving for my big trip this year.

I am a complete freak for variety, and it pained me to think that there was the slightest possibility that I might have a hard time finding Indian food during my trip.

Of course, I’m visiting huge metropolitan cities (like Lisbon, Cairo, Jerusalem, and Budapest) but I always seem to think of it like I’m going to the moon.

I find myself packing things I rarely use at home, with the reasoning that it might be hard to find when I get there.

There couldn’t possibly be a drug store selling cotton balls anywhere but my hometown, right?

Tender potatoes, cauliflower, green beans, peas, carrots, tomatoes, onion and a creamy cashew sauce make this Jaipur Vegetables recipe irresistible!

Faulty reasoning aside, I decided I wanted a big bowl of Indian food before I left for my trip.

After I shared my version of Tasty Bite Madras Lentils, I decided that it was time to tackle the Jaipur Vegetables.

Now, there were a few things listed in the Tasty Bite ingredients that made me shrug my shoulders (watermelon seeds?). I made my own version and while it doesn’t taste exactly the same, I prefer it to the pouches and I think you will, too.

Tender potatoes, cauliflower, green beans, peas, carrots, tomatoes, onion and a creamy cashew sauce make this Jaipur Vegetables recipe irresistible!

I know this Jaipur recipe looks a little intimidating. I’ll break it down for you so you can see how easy it really is:

Basically, you start by toasting some cashews in a pan.

Next, you throw a bunch of stuff into a food processor and blitz it.

Tender potatoes, cauliflower, green beans, peas, carrots, tomatoes, onion and a creamy cashew sauce make this Jaipur Vegetables recipe irresistible!

Then, you heat some oil in a pan and one by one add all of the rest of the ingredients.

Simmer until all those veggies are tender, then pile it on some basmati rice. Top the whole thing off with cashews and cilantro, and then serve with warm naan bread.

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Tender potatoes, cauliflower, green beans, peas, carrots, tomatoes, onion and a creamy cashew sauce make this Jaipur Vegetables recipe irresistible!

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Here’s the Recipe!

Tender veggies and a creamy cashew sauce make this dish of Jaipur Vegetables irresistible! Made with vegan ingredients and just a touch of coconut cream, you can feel good about this easy dinner.

Jaipur Vegetables (Copycat Recipe!)

Tender potatoes, cauliflower, green beans, peas, carrots, tomatoes, onion and a creamy cashew sauce make this Jaipur Vegetables recipe irresistible!

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

For the spice mixture

  • 1 cup raw cashews
  • 1 inch ginger root, roughly chopped
  • 3 cloves garlic, peeled
  • 1 small jalapeno, stemmed and seeded
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon

For the Jaipur Vegetables

  • 2 tablespoons coconut oil
  • 1 russet potato, peeled and finely diced
  • 1 1/2 cups small cauliflower florets (about half a small head with all tough stems removed)
  • 1 cup diced fresh green beans (about 10 to 15 beans)
  • 1 cup diced yellow onion (1 small onion)
  • 1 cup frozen peas and carrots
  • 2 roma tomatoes, diced
  • 1 teaspoon ground turmeric
  • Kosher salt and freshly ground black pepper
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup raisins
  • 1/4 cup coconut cream
  • Cilantro for garnish
  • Basmati rice and naan bread for serving

Instructions

  1. Toast the raw cashews in a large pan set over medium heat for 3 to 4 minutes, until lightly browned. Transfer half the cashews to the bowl of a food processor. Roughly chop the remaining half cup of toasted cashews and set aside for garnish.
  2. Add the ginger, garlic, jalapeno, paprika, cumin seeds, coriander, cardamom, and cinnamon to the food processor. Grind into a coarse paste, adding a tablespoon or two of water if necessary to blend. Set aside.
  3. Heat two tablespoons of coconut oil in a large pan set over medium heat. Add the potato and cauliflower; cook for 4 minutes, until lightly browned and softened. Add the green beans and onions; cook for another 3 to 4 minutes, until the onions turn slightly translucent. Add the frozen peas and carrots, diced tomato, prepared ground spice mixture, turmeric*, and generous pinches of salt and pepper. Cook for 2 to 3 minutes, until fragrant.
  4. Pour the tomato sauce into the pan, then refill the can with water and add it to the pan (8 ounces or 1 cup). Stir in the raisins and allow the mixture to come to a boil. Turn the heat down to low, cover the pan, and simmer for 10 to 15 minutes, or until the potatoes are fork tender and the raisins are plump.
  5. Stir in the coconut cream and simmer for another 3 to 5 minutes, until the dish has thickened to your liking. Taste and add salt and pepper as needed. Garnish with cilantro and reserved cashews. Serve hot, with basmati rice and naan bread.

Notes

*Turmeric has the tendency to stain, which is why I recommend not adding it to your plastic food processor bowl. You may also want to consider using a dark colored utensil rather than a wooden spoon when making this dish.

Nutrition

Yield:

4

Serving Size:

1/4th Recipe

Amount Per Serving: Calories: 610|Total Fat: 26g|Saturated Fat: 11g|Trans Fat: 0g|Unsaturated Fat: 13g|Cholesterol: 0mg|Sodium: 384mg|Carbohydrates: 85g|Fiber: 9g|Sugar: 33g|Protein: 16g|

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

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Tender veggies and a creamy cashew sauce make this dish of Jaipur Vegetables irresistible! Made with vegan ingredients and just a touch of coconut cream, you can feel good about this easy dinner.

 

March 20, 2017 | Last Updated on July 14, 2021 by Linda

8 thoughts on “Jaipur Vegetables”

    • Hi Sue,

      Many recipes call for kosher salt because it tastes better since it doesn’t have iodine added. It is a courser, larger crystal salt than the salt in your salt shaker.

      – Linda

      Reply
  1. Nutrition info would be nice. Nutritional info would be useful. Sometimes diet restriction make it difficult to prepare tasty meals.it

    Reply
  2. Hi. The ingredients state tomato paste, but the instructions say tomato sauce. 8oz is easy to find in sauce, but paste is often 6 oz. So…which one to use?

    Reply
  3. This looks delicious. Can you please make an index of Nut-free recipes? We have a nut allergy in the family. Since so many vegetarian dishes rely on cashews and other nuts for healthy fats, richness, creaminess and texture, we have to avoid DELICIOUS-looking recipes like this! Thank you!!

    Reply
    • Hi, Leslie! They sell it at the Kroger near my place, but you can actually just use a regular can of coconut milk. When a can of coconut milk sits for a while, the solids will separate from the liquid, so when you open it the cream is all at the top 🙂

      Reply

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