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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.

Jaipur Vegetables Recipe

Tender potatoes, cauliflower, green beans, peas, carrots, tomatoes, onion and a creamy cashew sauce make this Jaipur Vegetables recipe irresistible!
4.2 from 35 votes
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Course: Main Dish
Cuisine: Indian
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4 servings
Calories: 610kcal
Author: The Wanderlust Kitchen
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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 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 Facts
Jaipur Vegetables Recipe
Serving Size
 
1 /4th Recipe
Amount per Serving
Calories
610
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
13
g
Sodium
 
384
mg
17
%
Carbohydrates
 
85
g
28
%
Fiber
 
9
g
38
%
Sugar
 
33
g
37
%
Protein
 
16
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.
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