A classic comforting Indian dish featuring lots of veggies and the anti-oxidant powerhouse, turmeric. Don’t forget to add the black pepper as it increases the absorption of the active ingredient in turmeric (curcumin) by 2000%!

Makes 6 servings 

Ingredients:

• 1 cup cashews
• 6 small red or yellow potatoes, diced
• 3 small carrots, sliced
• 1 small head cauliflower, cut into florets
• 1 cup green beans, cut in 1-inch sections (optional)
• 1 onion, coarsely chopped
• 1 (14 oz) can canned fire-roasted tomatoes, undrained
• 1 cup canned coconut milk
• 1 teaspoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon powdered ginger
• 1 teaspoon coriander
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1 1/2 teaspoons turmeric
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 1 cup frozen peas (optional)
• Cilantro and additional chopped cashews for garnish (optional)

Directions:

1. Boil 1 1/2 cups water in microwave or on stovetop and add the cashews, allowing to sit for 15 minutes to soften.
2. Add the potatoes, carrots, and cauliflower to a large pot. Add 2 cups water, cover and steam for 10 minutes, or until the vegetables are tender. If using green beans, add them halfway through the cooking time. Drain and set aside.
3. While the vegetables are cooking, add the onion, fire-roasted tomatoes, cashews and coconut milk to a blender, and blend until smooth.
4. Add the olive oil to the now empty pot over medium heat. Add the spices (garlic through turmeric) to the pan, stirring and warming until fragrant. Be careful not to scorch.
5. Pour the tomato mixture into the pot, stirring to combine. Simmer the sauce on medium-low for about 20 minutes, covered, adding water as needed to keep a thick soup consistency.
6. Add the drained, cooked vegetables, salt, pepper (and the frozen peas if using) to the pot and warm through, about 5 minutes.
7. Taste, adjusting seasonings as desired.
8. Serve with rice, naan or other flatbread. Top with cilantro and chopped cashews before serving, if desired.