Jaipur Vegetables Recipe
User Reviews
4.2
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
450 kcal
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Course
Main Course
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Cuisine
Indian
Jaipur Vegetables Recipe
Description
Jaipur Vegetables starts with toasting raw cashew nuts to bring out their flavor, with half processed into a coarse paste alongside ginger, garlic, jalapeño, and aromatic spices like paprika, cumin, coriander, cardamom, and cinnamon. The remaining toasted cashews are finely chopped to serve as garnish. Coconut oil is heated to cook diced russet potatoes and cauliflower until lightly browned and softened. Green beans and onions are added and cooked until translucent. Frozen carrots and peas, diced tomatoes, the prepared cashew spice paste, turmeric, salt, and pepper are incorporated to develop complex flavors. Tomato sauce is poured into the pan along with water to create a stew-like consistency, then coconut cream is stirred in for creamy texture. The dish simmers until vegetables are tender and flavors meld.
This vegetable curry offers a combination of hearty and tender textures, with the cashew-spice paste giving body and warmth. The rich, slightly sweet coconut cream balances the savory tomato base. It complements naan bread and basmati rice, fitting well in vegetarian or vegan meals.
Turmeric can stain utensils and surfaces, so dark-colored or metal tools are preferred during preparation. The dish contains common allergens such as nuts and should be noted by those with sensitivities. Leftovers store well up to 4 days refrigerated, or freeze for 3 months, thawing overnight before reheating gently with added liquid if needed to adjust consistency.
Ingredients
For the spice mixture
- 1 cup cashew nuts raw
- 1 inch ginger root roughly chopped
- 3 cloves garlic peeled
- 1 jalapeño stemmed and seeded, small
- 1 teaspoon paprika
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
For the Jaipur Vegetables
- 2 tablespoons coconut oil
- 1 russet potato peeled and finely diced
- 1 1/2 cups cauliflower florets about half a small head with all tough stems removed, small
- 1 cup green beans about 10 to 15 beans, diced, fresh
- 1 cup yellow onion 1 small onion, diced
- 1 cup pea frozen
- 1 cup carrot frozen
- 2 Roma tomato diced
- 1 teaspoon Turmeric ground
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 tomato sauce 8-ounce can
- 1/2 cup raisins
- 1/4 cup coconut cream
- cilantro for garnish
- basmati rice for serving
- naan bread for serving
Instructions
- Toast the raw cashews in a large pan set over medium heat for 3 to 4 minutes, until lightly browned. Transfer half the cashews to the bowl of a food processor. Roughly chop the remaining half cup of toasted cashews and set aside for garnish.
- Add the ginger, garlic, jalapeno, paprika, cumin seeds, coriander, cardamom, and cinnamon to the food processor. Grind into a coarse paste, adding a tablespoon or two of water if necessary to blend. Set aside.
- Heat two tablespoons of coconut oil in a large pan set over medium heat. Add the potato and cauliflower; cook for 4 minutes, until lightly browned and softened. Add the green beans and onions; cook for another 3 to 4 minutes, until the onions turn slightly translucent. Add the frozen peas and carrots, diced tomato, prepared ground spice mixture, turmeric, and generous pinches of salt and pepper. Cook for 2 to 3 minutes, until fragrant.
- Pour the tomato sauce into the pan, then refill the can with water and add it to the pan (8 ounces or 1 cup). Stir in the raisins and allow the mixture to come to a boil. Turn the heat down to low, cover the pan, and simmer for 10 to 15 minutes, or until the potatoes are fork-tender and the raisins are plump.
- Stir in the coconut cream and simmer for another 3 to 5 minutes, until the dish has thickened to your liking. Taste and add salt and pepper as needed. Garnish with cilantro and reserved cashews. Serve hot, with basmati rice, naan bread, or flatbread.
Notes
- Use dark-colored utensils to avoid turmeric staining during preparation.
- Be aware of allergen content, including cashews, when serving or storing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Thaw frozen portions overnight and reheat gently, adding water or coconut milk to adjust thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1/4th Recipe | |
| Calories | 450kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 11g | 22% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 59mg | 2% |
| Potassium | 1054mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 3854IU | 77% |
| Vitamin C | 44mg | 49% |
| Calcium | 77mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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