Recipes from Winter 2021 issue of True Natural Health
‘Images and text from In Praise of Veg by Alice Zaslavsky; photography by Ben Dearnley. Murdoch Books, RRP $59.99’.
50 gm butter
2 Tbsp vegetable oil
1 cup (150 gm) raw cashews
2 garlic cloves, finely chopped
1 Tbsp finely grated fresh ginger
1 Tbsp brown mustard seeds
4 curry leaf branches, leaves picked (about 35 – 40 leaves)
1 bunch coriander leaves picked, stems and roots washed well and finely chopped
3 tsp garam masala
1 tsp ground turmeric
1 tsp ground cardamom
1 tsp mild chili powder
1½ cups Greek-style yoghurt
800 gm carrots, peeled and cut into 3 cm pieces on the diagonal
1 Tbsp evaporated cane sugar
700 gm tomato passata (puréed tomatoes)
1 cup (250 ml) coconut cream, plus extra to serve
steamed basmati rice, to serve
naan or roti bread, to serve
Heat the butter and oil in a wide saucepan over medium–high heat. Add the cashews and toss for 3 minutes, or until toasted and golden.
Add the garlic, ginger, mustard seeds and curry leaves and cook, stirring, for 2 minutes or until aromatic. Set aside half the cashew mixture for serving.
Add the coriander stems and spices to the pan and cook, stirring constantly, for 1 minute or until fragrant.
Stir in the yoghurt until combined, then add the carrot and stir to coat. Stir in the sugar, passata, coconut cream and 1 cup (250 ml) water and bring to a simmer.
Partially cover the pan with a lid to stop the sauce cooking down too quickly. Simmer over low heat for 45 minutes, or until the thickest piece of carrot you can find is fork-tender, and the gravy has thickened and reduced slightly.
Serve drizzled with extra coconut cream and scattered with the reserved cashew mixture and coriander leaves, with rice and naan or roti bread.