Ingredients 4 cups of vegetables (cauliflower, broccoli, carrots, potatoes, peas, beans, etc.) 2 onions 2 cloves of garlic 1 ginger (piece of about one inch) 1/4 cup of cashew nuts 1 1/2 cups of soy milk 1 tsp of cumin 2 bay leaves 1 tsp of curry powder 1 tsp of turmeric 2 tbsp of canned tomato paste 2 tsp of salt 1/2 tsp of ground cardamom 1 tbsp of fenugreek leaves
StepsHeat a little oil in a skillet. When the oil is hot, cook the onions 5 to 10 minutesWhen onions are scorched, add garlic and ginger and cashews, cook for a few minutesTransfer to a bowl and reduce the dough mixture with 1/2 cup of soy milk using a hand blenderHeat a little oil and add the cumin and bay leavesAdd in a bowl dough, curry, turmeric, tomato paste and water, mix wellAdd vegetables, salt and soy milk (1 cup), then simmer for 10 to 15 minutes over low heatAdd cardamom and fenugreek leaves by crushing with hands and mix