Serves 6
Rich and decadent, this flavorful dish is loaded with vegetables. You can substitute cauliflower for the broccoli or add steamed green beans in place of the peas. Serve alone with warm naan or other flatbread, or serve over fragrant cooked basmati rice.
Gluten Free
Soy Free
1 cup raw cashew pieces, soaked in water for 3 hours or overnight
2 1/2 cups vegetable broth, divided
1 pound Yukon gold potatoes, cut into 1-inch dice
3 cups small broccoli or cauliflower florets
1 large sweet yellow onion
4 cloves garlic
2 jalapeños, seeded and minced
2 teaspoons grated fresh ginger
1 tablespoon neutral vegetable oil
1 tablespoon ground coriander
1 tablespoon garam masala
Salt and black pepper
1 (14.5-ounce) can petite diced tomatoes, undrained
1 1//2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
1 cup coconut milk
8 ounces fresh baby spinach
1 cup frozen green peas, thawed
1/2 cup chopped fresh cilantro
1 tablespoon lime juice
Drain the cashews and transfer them to a high-speed blender or food processor. Add 1 cup of the broth and process until very smooth. Set aside.
Steam the potatoes and broccoli over boiling water, either separately or together, depending on the size of your steamer, until just tender but not soft, 10 to 15 minutes. If steaming the vegetables together, start with the potatoes, then about 7 minutes later add the broccoli, in order for them to be done around the same time. Remove from the heat, uncover, and set aside.
In a food processor, combine the onion, garlic, jalapeños, and ginger and puree until smooth.
Heat the oil in a large pot over medium heat. Add the pureed onion mixture and salt to taste. Cook, stirring, for 10 minutes to cook off any raw taste. Do not burn. Stir in the coriander, garam masala, and salt and pepper to taste. Cook, stirring, for 2 minutes. Add the tomatoes and their juice, chickpeas, and remaining 1 1/2 cups of vegetable broth and bring to a boil. Reduce heat to a simmer and stir in the reserved cashew cream and the coconut milk. Cook uncovered over low heat for about 15 minutes, until slightly thickened. Stir in the spinach, peas, cilantro, and reserved steamed vegetables, and heat until hot. Add the lime juice, then taste and adjust the seasonings if needed. Serve hot.