5 from 36 votes
Vegan Diwani Handi Vegetables
Vegan Diwani Handi Vegetables feature a spiced tomato and non-dairy yogurt sauce seasoned with cumin, coriander, and bay leaves, combined with sautéed mixed vegetables including cauliflower, carrots, potatoes, and optional others. Cashews add richness and texture, making for a hearty, flavorful vegan dish.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
185 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
For the sauce:
- 2 teaspoons oil
- 1/2 teaspoon cumin seeds
- 2 bay leaf
- 1 cup onion thinly sliced
- 1/2 inch ginger minced
- 1/2 green chili serrano or use any mild green Chile or 1 tbsp chopped green pepper, hot, minced
- 1/2 teaspoon paprika Or Kashmiri red chili powder
- 2 teaspoons ground coriander
- 1/3 cup Non-Dairy yogurt or any non-dairy cream of choice
- 2/3 cup tomato puree or unseasoned tomato sauce, about 4 ounces
- 1/2 teaspoon salt
- 1/2 cup water or more
For the vegetables:
- 1 teaspoon neutral cooking oil generic cooking oil
- 2 garlic thinly sliced cloves
- 1/2 teaspoon fenugreek leaves dried
- 1/2 teaspoon cumin ground
- 3 tablespoons cashew nuts you can also use roasted unsalted cashews, raw
- 1 1/2 cups cauliflower florets
- 1/2 cup carrot chopped
- 1 cup potato chopped
- 1/2 to 1 cup of other vegetables of choice
- 1/4 teaspoon salt
- cilantro for garnish
- lemon juice for garnish
Instructions
- Make the sauce: Heat oil in a skillet over medium heat. Once the oil is really hot, add in the cumin seeds and bay leaves and cook until the cumin seeds are very fragrant.
- Then add in onion, a pinch of salt, and mix well and cook for 2 minutes then add in the ginger and chili and mix well and continue to cook until the onion is nearly golden brown.
- Add in the paprika, ground coriander, and mix well.
- Then add in yogurt and the tomato puree and salt and mix well. Bring to a good boil then add in the water. Mix well and set aside.
- To make the vegetables: heat another skillet over medium-high heat. Add in 1 teaspoon of oil. Once hot, add in the garlic cloves, fenugreek leaves, and mix. Then cook until the garlic is just starting to turn golden.
- Then quickly add in the ground cumin and cashews and mix well. Cook until the cashews start to turn golden. You want to stir frequently so that the garlic doesn't burn.
- Add in the cauliflower, carrots, potatoes, and vegetables, and salt and mix well. Toss well to coat. Cook uncovered for 4-5 minutes.
- Stir occasionally then cover the skillet, Reduce the heat to medium-low and cook until the vegetables are just about done.
- Add in the sauce and mix well. Bring it to a boil. Taste and adjust salt and flavor. If you want saucier dish then add in 1/2 to 1 cup of non-dairy milk and bring to a boil then take off heat. Add quick cooking veggies if using, such as peas now.
- Taste and adjust flavor. Fish out the bay leaves. Top with cilantro, pepper flakes if you like, and lemon juice, and serve with roti, naan , or rice.
Cup of Yum
Notes
- To make a nut-free version, omit cashews and optionally add pumpkin or sunflower seeds for texture.
- Sweet potatoes or butternut squash can replace potatoes; cut all vegetables uniformly for consistent cooking.
- Store leftovers refrigerated and consume within 3 days for best quality.
Nutrition Information
Calories
185kcal
(9%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
489mg
(20%)
Potassium
729mg
(16%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
4186IU
(84%)
Vitamin C
49mg
(54%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 185
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 489mg | 20% |
| Potassium | 729mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4186IU | 84% |
| Vitamin C | 49mg | 54% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.