Mixed Winter Veggie Curry With Poppy Seeds
Nothing is more comforting than a warm curry laced with delicious spices, and this vegan Indian dish really hits the nail on the head. Green beans, carrots, potatoes, and cauliflower are cooked in the savory homemade curry sauce, which gets an extra pop of flavor from toasted poppy seeds. Ready in under half an hour, this is a great weeknight recipe for days when you’re short on time but don’t want to skimp on flavor.
This is a nourishing dish showcasing the rich taste of Indian curry—it’s perfect when paired with steamed rice. The word curry comes from the southern Indian word kari, which means “sauce”—and if you’re used to cooking with store-bought curry powder, you’ll be amazed by the flavor in this homemade sauce.
INGREDIENTS
- 1 cup green beans, trimmed, cut into ¼-inch pieces
- 2 carrots, peeled and sliced
- 1 medium potato, chopped (about 1 cup)
- 1 cup cauliflower florets
- ½ teaspoon cumin seeds
- 3 tablespoons white poppy seeds
- 1 small yellow onion, peeled and finely chopped
- 1 clove garlic, peeled and minced
- ½ teaspoon grated ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cinnamon
- Pinch ground cardamom
- ¼ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon turmeric
- 1 medium tomato, chopped (about 1 cup)
- 1 teaspoon salt, or to taste
- 2 tablespoons raw cashews, finely ground (see chef’s note)
- ½ tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
INSTRUCTIONS
- Steam the green beans, carrots, potato, and cauliflower in a double boiler or steamer basket for 8 to 10 minutes, or until tender. Set aside.
- In a dry skillet over medium-low heat, toast the cumin seeds for 2 minutes. Add the poppy seeds and toast for another 2 to 3 minutes until the poppy seeds begin to brown. Remove from the heat and let cool. Combine the toasted seeds, onion, garlic, ginger, cloves, cinnamon, cardamom, pepper, and turmeric in a blender and process into a thick paste. Add the paste to a large skillet and cook on medium heat for 5 to 7 minutes.
- Add the tomato to the blender and puree until smooth. Add the tomato puree and salt to the onion paste in the skillet and cook for another 2 to 3 minutes. Add the cashew powder and cook for 2 minutes. Add the steamed vegetables, lime juice, and 1½ cups of water and bring the mixture to a boil. Remove the pan from the heat and serve garnished with the cilantro.
Notes: Use a spice grinder to grind the raw cashew nuts into a fine powder.
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