Ingredients
- Red Potatoes Cubed into 1/2 inch chunks (12oz)
- Petite Diced Tomatoes (1 can – 14.3oz)
- Olive Oil (3 tablespoons)
- Unsalted Cashew Butter (1/4 cup)
- Yellow Onions diced (2)
- Minced Garlic (6 cloves)
- Ginger minced (2 tbsp – 2 inch piece)
- Tomato Paste (2 tablespoons)
- Cauliflower cut into 1 inch florets (2+ cups)
- Frozen peas (1.5 cups)
- Coconut Milk (1/2 cup)
- Water (1.5 cups)
- Garam Masala (2 tsp)
- Ground cumin (2 tsp)
- Turmeric (1/2 tsp)
- Cayenne Pepper (1/2 tsp)
- Ground Mustard (1/2 tsp)
- Coriander (1/2 tsp)
- Cinnamon (1/4 tsp)
- Salt (1 tsp + to taste)
Instructions
- Heat Oil Medium High
- Add Onions and Garlic with light Salting
- Cook until onions are soft (~5 minutes)
- Add Dry Spices (Garam Masala, cumin, Turmeric, Cayenne Pepper, Ground Mustard, Coriander, Cinnamon)
- Cook with spices for 30 seconds
- Add tomato paste (cook for 2 minutes)
- Add potatoes and reduce heat to medium
- Cook for 10 minutes stirring occasionally
- Add ginger and cashew butter – stir well to coat
- Add cauliflower, cook for 2 minutes, stirring constantly
- Add diced tomatoes & water & 1 tsp salt
- Cover and simmer for 25 minutes
- Stir in peas and coconut milk
- Heat through 1-2 minutes
- Optional: salt to taste
Serve with Naan and Rice