Vegan Recipe: Mixed Winter Veggie Curry with Poppy Seeds

Mixed Winter Veggie Curry with Poppy Seeds

This is a nourishing dish showcasing the rich taste of Indian curry—it’s perfect when paired with steamed rice. The word curry comes from the southern Indian word kari, which means “sauce”—and if you’re used to cooking with store-bought curry powder, you’ll be amazed by the flavor in this homemade sauce.

Ingredients, Serves 4 to 6

1 cup green beans, trimmed, cut into ¼-inch pieces
2 carrots, peeled and sliced
1 medium potato, chopped (about 1 cup)
1 cup cauliflower florets
½ teaspoon cumin seeds
3 tablespoons white poppy seeds
1 small yellow onion, peeled and finely chopped
1 clove garlic, peeled and minced
½ teaspoon grated ginger
? teaspoon ground cloves
? teaspoon ground cinnamon
Pinch ground cardamom
¼ teaspoon freshly ground black pepper, or to taste
½ teaspoon turmeric
1 medium tomato, chopped (about 1 cup)
1 teaspoon salt, or to taste
2 tablespoons raw cashews, finely ground
½ tablespoon fresh lime juice
1 tablespoon chopped cilantro

Prep-time: 20 minutes / Cook Time: 25 minutes / View directions:

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