Recipe Index

Ingredients

• 2 potatoes, cubed
• 2 carrots, diced
• 5¼ oz green beans, chopped
• 5¼ oz peas
• 3½ oz cashews, ground
• 13½ Tbsp coconut milk
• 5¼ oz Greek yogurt
• 2 tbsp ghee or oil
• 1 onion, finely chopped
• 1 tbsp grated ginger
• 1 tsp garam masala
• 2 tbsp raisins or sultanas

Method

1. Heat the ghee or oil in a large pan and fry the onion for 6 minutes, until soft and golden. Stir in the ginger and garam masala and cook for 1 minute.
2. Add the potatoes and carrots with the coconut milk and 10 Tbsp water. Simmer for 10 minutes.
3. Add the green beans and simmer for 5 minutes, then add the peas for the last 3 minutes, so everything finishes tender together.
4. Stir in the ground cashews to thicken the sauce and simmer for 2 minutes.
5. Take off the heat and stir in the yogurt so it does not split. Fry the raisins briefly in a little extra ghee until plump and scatter them over before serving.

Prep: 15 min · Cook: 25 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data