| Did a friend forward this to you? Sign up here. A favorite Often, when I meet someone new and they find out I write about food and cooking for a living, they'll ask me if I have a preferred cuisine or favorite recipe. This is a nearly impossible question to answer — especially in the moment! It depends on my mood or the season, on what I've been reading or possibly the last restaurant I visited. I get into a kick sometimes, where all I want to make and eat are crepes or sandwiches or bean soups. One month, last year, I made frittata after frittata, convinced I could never get sick of such a versatile and nutritious dish. (I haven't made a frittata since!) But if there's a genre of savory food that I prefer above all, one I might request on a desert island or my death bed, it would be "stuff on rice." I just love putting something saucy or stew-y over a pile of fluffy or sticky rice. That's where today's recipe comes in: This Creamy Vegetable and Cashew Nut Curry is a dish I've made several times as written and then several more times with a few tweaks. Once I used peanuts instead of cashews; another time I used sweet potatoes, chopped, instead of the yellow potatoes. Every single time it was a winner. It's a forever favorite.  | Today's recipe |  Photos by Stacy Zarin Goldberg for The Washington Post; food styling by Nichole Bryant for The Washington Post | Creamy Vegetable and Cashew Nut CurryFind substitution suggestions and other tips below the recipe. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 4
Active time: 20 mins
Total time: 40 mins Ingredients - 2 tablespoons vegetable oil
- 3/4 cup large whole cashews (about 3 1/2 ounces), roasted and unsalted
- 6 medium shallots (about 8 ounces total), peeled and quartered lengthwise
- 1 teaspoon black mustard seeds (see substitution suggestions)
- 6 to 8 fresh curry leaves (optional; see substitution suggestions)
- 2 medium cloves garlic, minced or grated
- 1-inch piece ginger root, peeled and grated (about 1 tablespoon)
- 4 spicy dried red chile peppers
- 1 small red bell pepper (about 4 ounces), stemmed and thinly sliced
- 1 teaspoon ground turmeric
- 1 teaspoon light or dark brown sugar
- 1/2 teaspoon fine salt, plus more as needed
- 2 medium tomatoes (about 10 ounces total), quartered
- 8 fingerling potatoes, scrubbed, (about 15 ounces total, may substitute very small new potatoes)
- 14 ounces (1 can) reduced-fat coconut milk
- 1 lime (optional; see substitution suggestions)
- Cooked basmati rice, for serving
Steps1. In a heavy-bottomed medium saucepan over medium heat, add the oil and heat until shimmering. Add the cashews and shallots; cook stirring often, until the nuts just start to brown, about 5 minutes. 2. Add the mustard seeds and curry leaves to taste, if using; cook for a few minutes, until the seeds start to pop and crackle. Add the garlic, ginger, dried chile peppers, red bell pepper and turmeric. Cook for 2 minutes, stirring often, until fragrant, then stir in the brown sugar and salt. 3. Add the tomatoes, potatoes and coconut milk. Once the milk is heated through and is bubbling at the edges, partially cover and cook until the shallots and potatoes are tender, about 20 minutes, stirring occasionally and reducing the heat as needed if the curry bubbles too vigorously or starts to burn on the bottom. Taste, and adjust the salt, as needed. 4. Before serving, remove the chile peppers. Divide among individual bowls; if you haven't used curry leaves, cut the lime into quarters and sprinkle each portion with lime juice. Serve hot, with basmati rice. Adapted from "Easy Vegan: Simple Recipes for Healthy Eating" (Ryland Peters & Small, 2010). Tested by Bonnie S. Benwick and Becky Krystal. Nutrition information per serving (for curry only): Calories: 400; Total Fat: 26 g; Saturated Fat: 9 g; Cholesterol: 0 mg; Sodium: 110 mg; Carbohydrates: 36 g; Dietary Fiber: 4 g; Sugar: 8 g; Protein: 8 g.
Substitution suggestions + other tips and ideas: - If you don't have shallots >> use two small yellow onions instead.
- Out of fresh ginger? >> Use a tablespoon of dried ginger. The flavor won't be as pungent, but it works in a pinch.
- Look for black mustard seeds and curry leaves at natural food stores, spice shops or Indian markets.
- If you can't find curry leaves >> omit them and sprinkle the finished dish with a squeeze of lime juice.
- The potatoes are nice here >> but you could substitute a can of chickpeas, drained and rinsed.
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