COCONUT-VEGETABLE CURRY WITH CASHEWS Vegan

Coconut-Vegetable Curry with Cashews ([>]) on jasmine rice

Aromatic, luscious, pretty and filled with complex flavors, this vegetable curry is wildly popular in my cooking classes. Don't be daunted by the list of ingredients to prep. Some can be omitted if your time or patience is short; read the Shortcuts below for hints.

Cook Time: 20 minutes
Serves: 4 to 6

¼	cup extra-virgin olive oil
2	teaspoons cumin seeds
2	cups diced (½ inch) unpeeled egg-plant (about 8 ounces)
1	can (15–16 ounces) chickpeas, rinsed and drained
2	cups ½-inch cauliflower florets (from ½ small head, cored and thick stems removed)
1	cup diced (½ inch) onion
1	cup diced (½ inch) carrot
1	cup ½-inch lengths green beans (about 4 ounces)
2–3	teaspoons minced seeded jalapeño or serrano pepper, plus more to taste
1	tablespoon finely chopped peeled fresh ginger
1	tablespoon Madras curry powder
1	garlic clove, grated
1	teaspoon coarse salt
½	teaspoon ground turmeric
1	can (13.5 ounces) regular or light coconut milk
½	cup coarsely chopped roasted unsalted cashews
¼	cup finely chopped fresh cilantro

1. Heat the oil in a large skillet over medium-low heat until shimmering. Add the cumin seeds and cook, stirring, until they are a shade darker, about 2 minutes. Add the eggplant and chickpeas and cook, stirring, over medium-high heat for 5 minutes. Add the cauliflower, onion, carrot, green beans, jalapeño, ginger, curry powder, garlic, salt and turmeric. Cook, stirring, adjusting the heat to maintain a steady sizzle, for 5 minutes.
2. Add the coconut milk and bring to a boil. Cook, stirring occasionally, over medium heat until the sauce has thickened and the vegetables are tender, about 10 minutes. Spoon the curry into a serving bowl. Sprinkle with the cashews and cilantro and serve.

Shortcuts
Buy bags of cauliflower florets and trimmed green beans.

Substitutions
Vary the vegetables, adding and subtracting depending on what looks good in the market and what you have on hand. In the winter, I add potato and butternut squash. In the summer, I add tomatoes and garnish with torn fresh basil leaves.

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Make a Meal

Serve over a platter of Forbidden Rice (see [>]), brown jasmine rice or Bhutanese red rice (see [>]).

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