Cashew Nut Bhaji

This is a dish that is reminiscent of the Konkan Coast including Goa.  My favorite nut is the cashew so this dish is a perfect meal in the home, keeping all my vegans, vegetarians and even the meat eaters happy and healthy. 

Most often the recipe will call for soaking the nuts overnight for easy peeling but  I buy raw, peeled cashew nuts for my kitchen needs.   I like the nuts to retain a little bit of bite to it.  Since the cooking process will soften the nuts I refrain from any other softening process.

I also add a cup of shredded spinach (optional) to the dish increasing its nutrition, and also adding a little color to the dish.

For simplicity I use store bought ground spices and canned coconut milk.  I find that taste is not compromised with these products but time is definitely conserved.

Ingredients

1 cup raw, peeled unsalted cashew nuts (you can find them in Costco or in an Indian store)
1 large onion chopped
1 large tomato chopped
1 - 2 cups shredded spinach (optional)
1 cup coconut milk
1/2 -1 teaspoon salt or to taste
1 teaspoon olive oil, or coconut oil or other vegan alternative
1 tablespoon red wine vinegar
the following spices are ready-made ground spices
1 level teaspoon garlic powder
1/4 teaspoon clove powder
1/4 teaspoon cinnamon powder
1/4 teaspoon black pepper
1/4 teaspoon ground green cardamon (about 3 pods)
1/4 teaspoon ground nutmeg
1 level teaspoon tumeric
1 heaped teaspoon ground coriander
1/2 teaspoon red chilly powder (or to taste)

Method

Measure out all the ground spices in a small glass container

Add the vinegar and mix to from a nice smooth masala paste ( not runny)

 Heat the oil on the stove

When hot add the onions and salt.  Stir and cook till translucent

Now add the tomatoes.  Cook until the tomatoes change color and are soft and mushy.

Now add the masala paste and mix well.  Cook till well combined about 2 minutes. Stir occasionally.

Add the cashew nuts and mix well to combine with all the spices. 

Add  1/2 cup water to the bowl in which the masala was and pick-up any remaining spice.  Add this liquid to the pan.

When the mixture has cooked for about 5 minutes, add the coconut milk and stir well.  Bring to a boil and  simmer for another 5 minutes.

Add the shredded spinach at this point to the hot curry, and cook till wilted.

Check if more salt or sourness is desired.  Add more to taste. Dish up and serve with bread, chapati or rice

approximate nutritional values based on 5 servings
calories 260 / total fat 20.8 g (all vegetable based) / total carbohydrates 13.1 g/ protein 5.6 g