Ingredients:

  • 1/2 cup (125g) raw cashews, soaked in hot water for 15 mins
  • 1 medium (110g) onion, roughly chopped
  • 1 tbsp (15g) ginger paste
  • 1 tbsp (15g) garlic paste
  • 2 tbsp (30ml) coconut oil
  • 1 cup (150g) cauliflower florets, bite-sized
  • 1 cup (130g) carrots, diced
  • 1 cup (160g) potatoes, cubed small
  • 1 cup (150g) broccoli florets
  • 1 can (13.5oz / 400ml) full-fat coconut milk
  • 1 tsp (5g) turmeric powder
  • 1 tsp (5g) ground coriander
  • 1/2 tsp (2.5g) Kashmiri red chili powder
  • 1 tsp (5g) salt
  • 1/2 cup (120ml) vegetable broth

Instructions:

  1. Blend the soaked cashews with a splash of water until a completely smooth, ivory-colored paste forms.
  2. Heat coconut oil in a skillet over medium heat and sauté the chopped onions until translucent and fragrant.
  3. Stir in the ginger and garlic pastes, cooking for 60 seconds until the raw scent disappears.
  4. Add turmeric, coriander, and chili powder; stir constantly for 30 seconds.
  5. Add the diced potatoes and carrots, sautéing for 3–5 minutes until edges are slightly softened.
  6. Toss in the cauliflower and broccoli florets, stirring to coat in the spice mixture.
  7. Pour in the cashew paste and vegetable broth, lower the heat to a simmer, cover, and cook for 10–12 minutes until potatoes are fork-tender.
  8. Stir in the coconut milk and heat through until the sauce is rich and velvety.