Tender potatoes, cauliflower, green beans, peas, carrots, tomatoes, onion and a creamy cashew sauce make this Jaipur Vegetables recipe irresistible!
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?
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.
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.
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.
Pin this Image:
You totally got this.
Here’s the Recipe!
Jaipur Vegetables Recipe
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
- 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.
- 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.
- 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.
- 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.
- 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.