Vegetables In Cashew Sauce

Ingredients

1 Tbs. coconut oil
1 small white onion, peeled and sliced
2 tsp. red chile powder
1 Tbs. garam masala powder
1 tsp. ground turmeric
1 Tbs. garlic paste
1 Tbs. ginger paste
1/2 fresh jalapeno, seeded, stemmed and chopped fine
1 large tomato, finely chopped with seeds and skin (or 1/2 cup tomato puree)
1/2 cup roasted cashews, plus a few for garnish
14 oz. coconut milk
2 cups vegetables (such as cauliflower, Brussels sprouts, radishes, carrots and edamame) cut into small florets and similar-size pieces
Salt, to taste
1 Tbs,. chopped cilantro, for garnish

Instructions

1) Heat the coconut oil in a medium pot over moderate heat. Add the onion and cook until the moisture has been absorbed. Reduce heat to low. Add the chile powder, garam masala and turmeric. Reduce heat to low, and cook, stirring, for 5 minutes.

2) Stir in the garlic and ginger pastes, add the jalapeno and cook for 5 minutes more, until jalapeno is very soft. Add the tomato and cook for another 5 minutes, until tomato is very soft.

3) Combine the cashews and coconut milk in a blender, and process to a fine puree. Add this mixture, plus 1 cup water, to the pot. Stir to combine; it should have the consistency of a pureed soup. Add salt and additional jalapeno to taste.

4) Add the vegetables and let simmer until cooked through, about 5 minutes. Take care not to let the mixture boil, or the coconut milk may curdle.

5) Sprinkle the mixture with chopped cilantro and a few whole cashews. Serve over basmati rice.