One of my favorite things about cooking is being able to try new things. The problem with that is that I never really know if I’ve done it right and this was one of those meals. Halfway through cooking, I was furiously searching Flickr for pictures of curry to see if mine looked anything like it was supposed to. As it turns out, no two curries look alike so I still have no idea if I did it right!

What I do know is that it was delicious. You really can’t go wrong with curry and cumin together and they were especially great with the zucchini and the cashews. The sauce was spicy but not hot spicy, if you know what I mean. It was a little thin compared to curries I’ve seen at restaurants/on TV but I didn’t mind since I had the rice underneath.

Veggie & Cashew Curry
adapted from Vegetarian Classics
  • 1 teaspoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 14-ounce can diced tomatoes with their juices
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large baking potato peeled and finely diced
  • 1 medium zucchini quartered and thinly sliced
  • 3/4 cup raw cashews plus more for serving
  • 1 tablespoon lemon juice
  • hot rice & plain yogurt for serving
  1. Heat the oil in a large skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add garlic, ginger, curry powder, and cumin and continue to cook for about 1 minute until garlic is cooked but not burnt. Add the tomatoes, water, salt, and pepper; bring to a boil, cover, and lower to a simmer. Cook until the potatoes are tender, about 20 minutes; stir occasionally. After the 20 minutes, add zucchini and cashews. Cook, uncovered, until the zucchini is tender, about 10 minutes. Mix in the lemon juice. Serve over rice with a spoonful of yogurt and some chopped cashews on top.




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