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For the first time – ever – I cooked a fully vegan meal. Not just any vegan meal, but a filling/amazing/delicious/mouth watering vegan meal (not by any skills of my own, of course). I needed some help!

Diving into veggie creations may seem typical for some. But here in the Wilson home, we are diehard meat lovers. No dinner is complete without a beautifully roasted chicken or perfectly grilled steak (my husband’s favorite). However, when I come home from a yoga class, I find myself craving vegetables. This week, I’ve searched diligently to satisfy that craving, and stumbled upon a new world of amazing veggie creations, thanks to Angela Liddon’s Oh She Glows.

I purchased all necessary ingredients for about $30-35 and had enough for four servings (plus lunch for a couple more the next day!) Additionally, I had enough leftover ingredients for dinner tonight (basmati rice with baked chicken and butternut squash sauce)! Anytime I can get two to three meals for a family out of $30, I’m a happy camper! Other items I’d recommend for this savory journey: a veggie grater, chef’s knife, cast iron skillet for flavor, high powered blender, solid cutting board, and of course…a close furry friend to supervise.IMG_0434

Ingredients:

1/2 cup raw cashews soaked (soak these for 3-4 hours in plain water to soften them!)

1 tablespoon of coconut oil

1 small onion, diced

3 cloves garlic, minced

1 and 1/2 teaspoons of grated peeled fresh ginger

1 green chile or jalapeño, seeded, if desired and diced

2 medium yellow potatoes or 1 medium sweet potato, peeled and diced (about two cups raw)

2 medium carrots, diced

1 red bell pepper, chopped,

2 tablespoons mild yellow curry power, or to taste

1/2 to 3/4 teaspoon fine grain sea salt, plus more as needed

1 cup frozen or fresh peas

basmati rice for serving (optional but HIGHLY recommended!)

fresh cilantro leaves, for serving

toasted cashews, for serving

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To get started, combine the cashews with 3/4 cup water in a blender and blend until smooth and creamy (set aside for later).

Next, heat the oil in a large skillet and add the onion, garlic, and ginger and sauté until onions are translucent (about 5 minutes). Stir in the green chile (if using), potatoes, carrots, bell pepper, tomato, curry powers and salt. Sauté for 5 minutes more.

Stir in cashew cream and peas. Reduce the heat to medium-low and cover the skillet with a lid. Simmer, covered, over medium heat for about 20 minutes, or until the potatoes are fork-tender. Stir every 5 minutes throughout the cooking process. If the mixture starts to dry out, reduce the heat and add a splash of water or oil and stir to combine.

Serve the curry over a bed of basmati rice, if desired, and sprinkle with cilantro leaves and toasted cashews.

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Recipe credit: Angela Liddon, author of The Oh She Glows Cookbook


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