Navrattan Subzi

Categories: The | Spice | Trail

Serves: 1 servings

Ingredients:

50 g Raw unsalted cashews
4 tb Sunflower or vegetable oil
4 Green cardamom pods; bruised
1 5 cm piece cinnamon stick
2 md Onions; halved then finely
; sliced
2 ts Grated or pureed fresh
-ginger
1 Green chilli; seeded and
-chopped
1 ts Ground coriander
1/2 ts Chilli powder
1/2 ts Ground turmeric
175 g Potatoes; peeled and cut
-into
; 5cm cubes
125 g Fresh green beans; cut into
-5cm pieces
75 g Carrots; cut into bite sized
; chunks
125 g Cubed aubergines; soaked in
-cold
; salted water for
; 15-20 minutes
150 g Pumpkin or butternut squash;
-cut into 5cm pieces
125 g Turnips; cut into 2.5cm
; cubes
125 g Cauliflower florets; divided
-into
; bite-sized pieces
125 g Button mushrooms; thickly
-sliced
150 ml Single cream
50 g Whole milk natural yoghurt
1 tb Lemon juice

Instructions:
Soak the cashews in 175ml boiling water for 15 minutes and puree in a
blender. Set aside.

In a heavy saucepan, heat the oil over a low heat and sizzle the cardamom
and cinnamon for 30-40 seconds.

Add the onions, ginger and chillies. Increase the heat to medium and fry
the onions until they are soft and translucent (5-6 minutes). Add the
spices and stir, then add the potatoes, beans and carrots. Pour in 450ml
luke warm water and bring to the boil. Reduce the heat to medium, cover and
cook for 3-4 minutes.

Drain and rinse the aubergines and add to the pan along with the pumpkin,
turnips and salt. Cover and cook for 5 minutes. Add the cashew nut puree,
cream and yoghurt. Cook, uncovered for 4-5 minutes.

Stir in the lemon juice and remove from the heat. Serve with any bread or
as an accompaniment to meat, poultry or fish dishes.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.

Previous: Navarin of Salmon | Next: Navy Beat Stew