1teaspoongreen chiliseeded and finely chopped (optional)
1teaspoonground turmeric
1teaspooncoriander powder
1teaspoondried thyme or rosemary(crushed)
1/8teaspoonasafetida (optional)
3/4teaspoonsalt, or to taste
for the vegetables
1 1/2cupstaro rootpeeled and cut into 1/2-inch pieces
1cupcarrotscut into 1/2-inch cubes
1cupgreen beanschopped into 2-inch pieces
1cupcauliflowerbroken up into 1-inch florets
2cupspinachchopped
to finish
2tablespoonsfresh cilantro or parsleychopped
fresh lemon or limeto taste
Instructions
Soak cashews for atleast 1 hour. Drain, rinse, and blend with 2 cups water on high until smooth. Set aside until needed.
Heat the ghee in a 3-quart sauté pan over medium-low heat. Add the cumin seeds and sauté until the seeds darken a shade and release their aroma. Mix in the curry leaves, ginger, chili and toast for a few more seconds. Then add the turmeric, coriander, thyme, optional asafetida, and salt. Immediately pour in the cashew milk and bring to a boil.
Add the taro root, reduce the heat to medium-low, cover, and simmer for 10 minutes. Add the carrots, green beans, and cauliflower. Mix well, and continue to cook, covered, stirring occasionally, until the vegetables are tender, about 20 minutes. If the curry begins to get dry or stick, add more water a 1⁄4 cup at a time.
Add the spinach and cook for 5 more minutes.
Turn off the heat, add the chopped fresh herbs, and serve hot.
Notes
Curry leaves can be purchased in Indian or Asian grocery stores. They keep well in the freezer. Dried versions are significantly less fragrant, so double their quantity in a recipe.This colorful curry recipe is very adaptable. You can vary the combination of vegetables according to taste and availability—try summer squash, asparagus, Brussels sprouts, peas, sweet potatoes, broccoli, or whatever vegetables you have left in the fridge before your next shopping trip.You can also add in a can of chickpeas or another cooked legume.You could also add chicken, or even fish.Taro root: They look like tiny coconuts with a hairy skin, and sometimes they are called arbi. Look for small ones of about 3-4 inches. Wear gloves when handling as the hair is a little prickly. Peel with a knife or vegetables peeler; whichever is easiest. You may be able to buy taro root in the frozen foods section of an Indian or Asian grocer. Taro can be substituted with potato or sweet potato.Spinach: Spinach cooks quickly, but it is high in oxalic acid that can aggravate Pitta. You could substitute with arugula, bok choy, endive, broccoli rabe, asparagus, or green peas.
Storage and reheating
Store in freezer-safe containers for up to 3 months. Add a touch of salt when reheating and a squeeze of lemon and additional fresh herbs when serving.
Dosha variations
For pitta (fiery) digestion: Replace the ginger, chili, and asafetida with 1/2 teaspoon coriander powder or a pitta masala.For kapha (earthy) digestion: Increase the ginger to 1 tablespoon and add 2 teaspoons green chili in step 2.Recipe source: Slightly modified