Ingredients :
- 1 cup cashews (soaked for 2 hours unless you have a high speed blender)
- 3 cups vegetable broth, divided
- 1 Tbsp oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 1 Tbsp curry powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp salt (optional)
- 4-5 cups vegetables, chopped (carrots, potatoes, celery, Brussel sprouts, kale, whatever you like)
- 1 cup water
Method :
- If you soaked your cashews, drain them. Put in your blender with 2 C of vegetable broth. Blend until smooth, scraping down sides of blender as needed. Set aside.
- Heat up a large pot and add oil. Saute onions until translucent; about 3 minutes. Add garlic and ginger, cook until fragrant, about 15 seconds. Add curry power, garam masala, cumin and toss for a minute.
- Add your vegetables, salt, 1 cup vegetable broth and 1 cup water. Bring to a simmer until vegetables are almost soft. Add cashew mixture and simmer until vegetables are soft. If you are using greens like kale or peas, add them at the end to retain color and nutrients.
- Serve over rice or with warm bread.
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