cashew vegetable curry

I don't think it was mere coincidence that, shortly after I was given my new healthy eating marching orders, I saw Nourishing Meals on Blogging for Books. Filled with an entire year's worth of gluten-, soy-, and dairy-free whole food-based meals, this cookbook might just be our saving grace.

Fairly certain God was sitting up there all, "Dude, I've got to send her some kind of book about this whole eating thing, because that's how she learns, and otherwise she's gonna starve to death."

Thankfully, no one's gone hungry yet (well, partly because we're not supposed to let ourselves get hungry, but...). If anything, we've got the opposite going on. I made this cashew-vegetable curry, and hot damn. Putting cashew butter in curry is a stroke of genius, and it's delicious. The cashew butter and coconut milk add good fats to keep you full, and the veggies are...well, you know what veggies are for. Health. Or something. Sounds so boring, doesn't it? But this is an amazing meal.

The book recommended serving this over quinoa, but I forgot to get some at the grocery store, so I had it plain. You could also toss in some chicken or shrimp if you wanted to add a little protein. The options are endless. I tweaked their recipe a little because I didn't have some of the spices, so don't be shy about doing the same. Google to find out appropriate substitutions (seriously, what did we do before Google?)

This cookbook is definitely worth checking out. I have a feeling it's going to be a major resource for us in the coming months and years. If ever you've contemplated a healthier lifestyle (it is almost January 1, you know - time for resolutions!), this is a great way to start incorporating healthier whole foods into your diet.

xoxo,
E & B

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cashew-vegetable curry

This easy one-pot vegetarian dish is definitely a crowd-pleaser. Add extra red pepper flakes to give it some authentic Indian heat.

Serves 4-6

Ingredients:

1 tablespoon coconut oil or EVOO (I used coconut oil)

1 teaspoon brown or black mustard seeds (left this out)

1 teaspoon cumin seeds

1 tablespoon curry powder

red pepper flakes

1 (14.5-ounce) can coconut milk

1 cup water

2-3 tablespoons cashew butter

ginger, peeled

3 large carrots, sliced on the diagonal

1 sweet potato, peeled and cubed

1/4 pound fresh green beans, trimmed and cut in half

1-2 cups cauliflower florets

1-2 cups Napa cabbage

1 tablespoon lemon juice

1 teaspoon salt

1 cup raw cashews, toasted, for garnish

Directions:

Heat a large pot over medium heat.

Add coconut oil, mustard seeds (if using), and cumin seeds. Sauté for about 30 seconds, or until the seeds begin to pop.

Stir in curry powder and red pepper flakes, then immediately add coconut milk and water.

Blend in cashew butter.

Grate the ginger, using a microplane, right into the pot.

Add the carrots and potatoes, and cover and simmer for 10 minutes, or until tender.

Add greens beans and simmer for five minutes more.

Add cauliflower and simmer for five more minutes.

Add cabbage, lemon juice, and salt, and simmer a few minutes more, or until all the vegetables are tender but not overcooked.

Serve in bowls over quinoa (or, you know, just on a plate).

Add toasted cashews on top.

Enjoy!

nutrition:
sugar-free
gluten-free
vegetarian

Recipe adapted from Nourishing Meals.

Disclaimer: I received this cookbook from Blogging for Books for free in exchange for my honest review.