Kunal Kapur
Vegetable Nut Curry is a gravy made with a variety of nuts and vegetables. Chef Kunal Kapur shares the recipe in detail.
Preparation Time
10 Min
Cooking Time
10-15 Min
Meal Type
main course
Difficulty
MEDIUM
For Vegetable Nut Curry
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp cumin seeds
3-4 green cardamom
1 tbsp fennel seeds
½ cup poppy seeds
water as required
½ cup mixed dry fruits (almond, pistachios, cashew nuts)
water as required
2 tbsp ghee
1 tsp mustard seeds
1 tsp chopped ginger
7-8 curry leaves
1 tsp turmeric powder
1 green chilli
2-3 tbsp curd
2-3 cups mixed vegetables
rock salt to taste
water as required
½ cup coconut milk
freshly chopped coriander
In a pan lightly roast 1 tbsp coriander seeds, 1 tbsp black peppercorns, 1 tbsp cumin seeds, 3-4 green cardamom, 1 tbsp fennel seeds, 1/2 cup poppy seeds and blend it in a mixer grinder.
Add water as required and prepare the required masala.
Then prepare a mixed nut puree by grinding almonds, pista and cashew in a mixer grinder.
In a pan, add 2 tbsp ghee, 1 tsp mustard seeds, 1 tsp chopped ginger, 7-8 curry leaves, 1 tsp turmeric powder, prepared masala, 1 green chilli, 2-3 tbsp curd and let it cook.
Add mixed vegetables, rock salt, water, mixed nut puree, 1/2 cup coconut milk and cook until it simmers.
Garnish it with freshly chopped coriander. Vegetable nut curry is ready to serve.
Vegetable Nut Curry is made with cashews, almonds and pistachios. These nuts are filled with nutrients and minerals and are highly recommended by Ayurveda.
In this recipe, the puree of these nuts is mixed with a paste of roasted whole spices, curd, vegetables of choice and coconut milk.
This dish is a delicious gravy is a powerhouse of vitamins, minerals, proteins, and fibre.
