This is my tiny fussy eater’s the most favourite recipe. So much that I make at least once a week. This goes well with roti, naan, rice or just as it is. Today she had it with quinoa because it’s her “I don’t like rice” week.

Ingredients:

1. 1.5 cups chopped onion
2. 1.5 cups mix veggies. I used carrot, beans, cauliflower, mushroom, peas, green bell pepper and cabbage. You can add or reduce any vegetable of your choice.
3. 1/4 cup cashew nuts
4. 1 cup milk plus more if needed
5. 1 tbsp pound ginger
6. 1 tbsp pound garlic
7. 1 tsp turmeric
8. Oil to cook
9. Salt to taste
10. 2 bay leaves
11. 2 pods cardamom
12. 2-3 cloves
13. A small piece of cinnamon
14. 1 tsp fennel
15. Fresh cream to garnish, optional

Method:

1. Heat oil in a pan. Fry onion, garlic, ginger, cashews, bay leaves, cardamom, cloves, cinnamon and fennel with some salt and turmeric.
2. Once cooked, grind it to a smooth paste using milk.
3. Steam the veggies in microwave or in a pan. Drain and keep aside.
4. Cook the paste in a pan for 5 minutes. Add the veggies. Cook for 5-10 minutes. The gravy has to come to a boil. Add milk to loosen the gravy to your desired consistency. You can avoid milk and use water instead, but milk gives a more richer gravy and slightly better taste. You can also use unsweetened almond milk/coconut milk.
5. Remove from heat and add fresh cream.
6. Serve with rice/naan/quinoa/roti.

Curries Lunch and Dinner