Oil Free Vegetables in Coconut Cashew Gravy

Ingredients

Vegetables Used
A Small Bunch of Broccoli, Chopped Medium Florets
A Small Piece of Cabbage, Chopped
2 Tbsps Green Peas
6 Mushrooms, Chopped Medium Pieces
A Medium Sized Potato, Peeled and Chopped Medium Pieces
A Medium Sized Carrot, Peeled and Chopped Medium Pieces
3 Tbsps Coriander Leaves, Finely Chopped for Garnishing
1 Cup Water for boiling

For the Curry
1 Medium Sized Onion, Chopped
1 Medium Sized Tomato, Chopped
2 Tbsps Cashew Nuts
2 Tbsps Garlic
1/4 Inch Ginger
1/2 - 3/4 Cup Coconut, Grated
1/2 Tsp Turmeric Powder
1/4 Cup of Water if Needed
Salt as per Taste

Servings / Time

4 Servings / 40 Minutes

Preparation

1. Wash all the vegetables well and chop them into medium sized pieces as mentioned in the above ingredients. Now take a vessel, add around 1/2 or 1 cup of water such that all the vegetables are immersed well into the water. Now boil the vegetables on a medium flame with a closed lid. Once boiled allow to cool. If any vegetable stock has remained use the stock later for making the gravy

2. As the vegetables boil, prepare the paste for the gravy. Add all the above mentioned ingredients for the curry into a blender. Do not add water at first. Blend to form a nice thick smooth paste. If the paste is too thick, water may be added to the blender for thinning the paste.

3. Once the vegetables and paste are ready, lets start to cook.

4. Take a vessel, add the freshly ground paste to the vessel, allow to cook for 5 minutes or more till you have a nice aroma. No oil is used here, the coconut used gives us its own natural oil adding to the taste of this gravy. Cook the paste with a closed lid on a medium flame.

5. Once the paste has been cooked, add the boiled vegetables to the paste, stir fry well for 2 minutes. Then add the remaining vegetable stock to the vessel and allow to cook for another 5 minutes. Add more water if the vegetable stock is less depending upon the thickness of the gravy that you desire.

6. Once ready, sprinkle some coriander leaves and mix the vegetables well. Turn off the flame and serve hot.

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