Pudhina Kaaju Subzi (Minty Cashew Vegetables)

I grabbed some more green tomatoes in our last produce basket so I could give this curry a try. It contains lots of different vegetables, but only one spice! Given that, I was a little worried that it would be lacking in flavour, but it was actually quite delicious and complex!

Pudhina Kaaju Subzi

Slightly adapted from 660 Curries

Ingredients

• 1 large potato, cut into large cubes
• 1 medium carrot, halved and cut into 5cm lengths
• 2 c. water, divided
• 2 large green tomatoes, cut into large chunks
• 225g cauliflower, cut into florets
• 225g spinach, well-rinsed
• 1/4 c. raw cashews
• 1/4 c. fresh mint
• 1/4 c. fresh cilantro
• 1-2 fresh green Thai, finger, or serrano chilies
• 1-2 Tbsp. canola (or other neutral) oil
• 1 tsp. cumin seeds
• 1 onion, halved and sliced
• 1 tsp. coarse sea salt

Directions

1. Combine potato, carrot, and 1 1/2 c. of the water in a pot and bring to a boil over medium-high heat.
2. Reduce heat to medium-low, cover, and simmer, for ~10 minutes.
3. Add tomato and cauliflower, cover, and simmer for another 5-10 minutes.
4. Add the spinach, a handful or two at a time, and stir it in until wilted.
5. Cover and set aside.
6. Meanwhile, pour the remaining 1/2 c. of water into a blender with the cashews, mint, cilantro, and chilies.
7. Purée until sauce resembles pesto.
8. Heat oil over medium-high heat.
9. Add the cumin seeds and cook until they turn reddish-brown (10-20 seconds).
10. Add the onion and stir-fry until light brown (5-8 minutes).
11. Add the cashew sauce to the pan with the onion.
12. Pour a little water off of the vegetables and use it to swish out the blender and add that to the pan as well.
13. Reduce heat to medium and cook sauce, uncovered, stirring occasionally, until the oil starts to separate and sauce starts to brown on the bottom (~15 minutes).
14. Add the vegetables to the sauce and deglaze the pan.
15. Stir in the salt and simmer, uncovered, for ~5 minutes.