Name: Coconut Cashew Kala Masala
Cuisine: Indian
Ingredients: 2 tablespoons coconut oil; 1/2 cup raw cashews; 2 tablespoons ginger, roughly chopped; 1 cup yellow onion, diced; 4 cloves of garlic, chopped; 1 large tomato, chopped; 2 tablespoons; 1 tablespoon; 1 teaspoon; 1/2 teaspoon; 2 tablespoons coconut sugar or honey; 1 cup coconut milk; 1 cup water; 4 cups chopped carrots, turnips, bell peppers, kale; 1 cup sweet potatoes, medium diced; 1 cup russet potato, medium diced; 1 teaspoon salt; 1-1/2 cups water; Cilantro to taste; 1/4 cup coconut cream; 1/4 cup roasted cashews; Lime wedges

All Recipes

Coconut Cashew Kala Masala

Stewed root vegetables in a velvety gravy made from cashews and coconut milk makes a wonderful Fall comfort food dish that is warming, indulgent and healthy all at the same time. The cashews make the sauce and add a delicious crunch to this dish. Our

Masala - Kala

Kala Masala is a darkly roasted aromatic blend from Maharashtra, India's mid-western coastal state. Similar to the more common Garam Masala, Kala distinguishes itself with sweetness ...

spice blend adds another layer of rich sweetness and toasty flavor. Coconut, star anise, cinnamon and clove. Perfect for fall and winter vegetables. Serve this up with basmati rice or naan and you wont miss the meat in this vegan meal.

Ingredients

For the Sauce:

2 tablespoons coconut oil
1/2 cup raw cashews
2 tablespoons ginger, roughly chopped
1 cup yellow onion, diced
4 cloves of garlic, chopped
1 large tomato, chopped
2 tablespoons

Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...
1 tablespoon

Masala - Kala

Masala - Kala

Kala Masala is a darkly roasted aromatic blend from Maharashtra, India's mid-western coastal state. Similar to the more common Garam Masala, Kala distinguishes itself with sweetness ...
1 teaspoon

Paprika - Hungarian

Paprika - Hungarian

This classic spice is sourced only from Hungary, and is the finest quality paprika available on the market. The rich mild base flavor is strong and pure- and we guarantee you'll find...
1/2 teaspoon

Cayenne - Indian

Cayenne - Indian

A wonderfully fresh version of this easily recognizable ground chile that can be used in everything from curries to cocoa. Its clean heat intensifies and clarifies flavors much like ...
2 tablespoons coconut sugar or honey
1 cup coconut milk
1 cup water

For the Veggies:

4 cups chopped carrots, turnips, bell peppers, kale
1 cup sweet potatoes, medium diced
1 cup russet potato, medium diced
1 teaspoon salt
1-1/2 cups water

For the Garnishes:

Cilantro to taste
1/4 cup coconut cream
1/4 cup roasted cashews
Lime wedges

Preparation

For the Sauce:
In a medium pot on medium-high heat, add the coconut oil. Once hot, add cashews and stir frequently until lightly toasted.

Add in ginger, onion, garlic, tomato and salt. Sauté until they're translucent and stir in all of the spices. Add the coconut sugar, milk and water. Let simmer for 3 minutes. Carefully pour into a blender and puree until smooth, then set aside.

For the Veggies:
In a medium pot, add the potato, sweet potatoes, one and a half cups of water and 1 teaspoon of salt. Cook for 8 minutes on medium high heat.

Next add the carrots and turnips and cook for 5 minutes, then add the peppers and kale. Pour in the sauce and let it come to a simmer. Cook until all of the vegetables are tender. Add more coconut milk if the curry seems too thick.

Serve on top of basmati rice and garnish with fresh cilantro, chopped cashews, coconut cream and a lime wedge.