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1. Heat oil in a medium skillet on medium-high heat. Add cardamom pods (open the pods with your hands, just enough to create a slit), cloves, cinnamon stick, and green chiles and cook for a few seconds until the spices puff. Add onion and fry 1 to 2 minutes until onions are transparent.

2. Add green beans, cauliflower, carrot, and potatoes. Add water and salt. Cover and simmer for 5 to 7 minutes, until the potatoes are tender.

3. Mix cornstarch with 2 tablespoons of coconut milk until well blended. Set aside.

4. Add coconut milk. Stir and bring to a boil. Add the cornstarch mixture and stir until thickened, 1 to 2 minutes. Transfer to a serving dish. Serve over rice.

NUTRITION INFORMATION PER SERVING:

Calories: 154; Total Fat: 12 g (Saturated

Fat: 9 g); Carbohydrate: 11 g; Protein: 3 g;

Fiber: 2 g; Sodium: 318 mg

GF

Creamy Vegetable Stew

Subji Korma

PREP :15 minutes

COOK : 15 minutes

MAKES :6 servings

SERVING SIZE : ½ cup

A dish that is very popular in restaurants, korma is mildly sweet and creamy, typically made with heavy cream. For this vegan recipe, cashews give the korma a creamy taste and texture. Don’t let the number of ingredients intimidate you. Once you gather all the ingredients, the dish is prepared fairly quickly—besides, it’ll totally be worth your effort.

3 tablespoons canola or vegetable oil, divided

1 cup onion, sliced

1 teaspoon ginger, peeled and chopped

1 teaspoon garlic, chopped

1-2 teaspoons green chile, chopped

¼ cup raw cashews, coarsely chopped

1½ cups water, divided

½ cup onion, cut into ½-inch pieces

½ cup green beans, cut into ½-inch pieces

2 cups cauliflower, cut into ½-inch florets

½ cup carrot, diced into ¼-inch pieces

½ cup frozen peas

1 cup yellow pepper, cut into ½-inch pieces

1 teaspoon salt

½ teaspoon cayenne pepper, or to taste

2 tablespoons slivered almonds

1 tablespoon golden raisins

½ cup coconut milk

1 tablespoon lemon or lime juice

2 tablespoons cilantro, chopped

1. In a large nonstick fry pan, heat 2 tablespoons of oil on medium-high heat. Add onion and fry 1 to 2 minutes until transparent. Add ginger, garlic, green chile, and cashews. Stir and fry for 1 minute. Remove from heat. Transfer the onion mixture to a bowl and cool slightly.

2. In a blender, grind the onion mixture with ½ cup water to a smooth paste. Set aside.

3. In the same fry pan, add the remaining 1 tablespoon oil. Heat on medium-high heat. Add chopped onion and fry 1 to 2 minutes until transparent. Add green beans, cauliflower, carrot, peas, pepper, salt, cayenne pepper, and 1 cup water. Stir to mix. Cover and simmer for 5 to 7 minutes, until the vegetables are crisp-tender.

4. Add the onion paste. Stir and cook for about 5 minutes.

5. Add the almonds, raisins, and coconut milk. Stir and simmer for another 5 minutes. Stir in the lemon juice. Transfer to a serving dish, garnish with cilantro, and serve hot.

NUTRITION INFORMATION PER SERVING:

Calories: 202; Total Fat: 16 g (Saturated

Fat: 5 g); Carbohydrate: 15 g; Protein: 4 g;

Fiber: 3 g; Sodium: 425 mg

GF

Creamy Mushroom Curry

Khumb Ki Subji

PREP :10 minutes

COOK : 15 minutes

MAKES : 4 servings

SERVING SIZE : ½ cup

Mushrooms cook in a few minutes and turn any dish into a gourmet creation. This creamy mushroom curry is great over plain rice or scooped up with flatbread.

3 tablespoons canola or vegetable oil

1 cup onion, sliced

1 teaspoon ginger, peeled and chopped

1 teaspoon garlic, chopped

1 teaspoon green chile, chopped, or to taste

2 tablespoons sliced almonds

12 raw cashews, coarsely chopped

2 cups water, divided

6 cups (16 ounces) mushrooms, sliced

½ teaspoon turmeric

¾ teaspoon salt

¼ teaspoon cayenne pepper, or to taste

1. In a large nonstick fry pan, heat 2 tablespoons oil on medium-high heat. Add onions and fry for 2 to 3 minutes until golden brown. Add ginger, garlic, green chile, almonds, and cashews. Stir and fry for a minute. Remove from heat. With a slotted spoon, remove the onion mixture to a bowl and cool slightly, reserving the