Jaipur Vegetables

Ingredients:

1 tablespoon coconut oil
1 potato, cut into 1/2 inch cubes
1 small head of cauliflower, chopped
1 cup green beans, cut into 1/2 inch pieces
1 carrot, diced
1/2 cup peas
2 roma tomatoes, diced
1/2 teaspoon turmeric
1 teaspoon black mustard seeds
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cardamom
1/2 cup cashews, soaked
1 inch ginger
2 cloves garlic
1 green chili, seeded
1/2 onion
1/2 cup tomato puree
salt, to taste
1 tablespoon cilantro, chopped
2 tablespoons roasted cashews, coarsely chopped

Cook the potato and cauliflower in the oil. Add the green beans, carrot, and peas and allow to cook for a few more minutes. Add the tomatoes and allow to cook until mushy, then add the spices.

Meanwhile, puree the cashews, ginger, garlic, chili, and onion with some water in the blender until smooth. Add to the vegetables along with the tomato puree. Season with salt. Cover and simmer until the vegetables are tender.

Garnish with cashews and cilantro and serve with basmati rice.