Jaipur Vegetables Recipe
Let Jaipur Vegetables whisk you away to a world of rich flavors and textures. Every spoonful of tender vegetables drenched in a silky cashew sauce is a celebration of India's bountiful harvest.
Servings: 4 servings
Calories: 450kcal
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
- 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, naan bread, or flatbread.
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.
*When preparing or consuming Jaipur Vegetables, be mindful of common allergens such as peanuts, tree nuts, sesame, soy, and wheat. It's crucial to read labels carefully, especially for store-bought ingredients or variations.
Store the unused portion of Jaipur Vegetables in an airtight container in the refrigerator, where it will stay good for up to 4 days. To freeze it, you can store it in your freezer for up to 3 months.
Thaw overnight in the refrigerator before reheating. To reheat on the stovetop, warm it gently in a pan over medium heat, adding a little water or coconut milk to adjust the consistency if needed. Alternatively, you can microwave it in a suitable container.
Nutrition
Serving: 1/4th Recipe | Calories: 450kcal | Carbohydrates: 49g | Protein: 11g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 59mg | Potassium: 1054mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3854IU | Vitamin C: 44mg | Calcium: 77mg | Iron: 5mg
