Shahi Mix Veg: A rich, warming classic 🌟 Nutfruit style!

With its well-balanced spices, rich array of vegetables & the grounding flavours of almond & cashew, this recipe is a serious all rounder 🙌

Family or friends – or just for you 😉 – this dish never disappoints! 🤗

INGREDIENTS
12 baby potatoes, boiled, peeled & cubed
¼ cup green peas
2 carrots, diced
10 green beans, cut into 5 cm pieces
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tbsp sultana raisins
¼ cup tomato puree
1 onion, finely chopped
3 garlic cloves
2.5 cm ginger
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp garam masala
1 tsp coriander powder
½ tsp cumin powder
1 bay leaf
3 tbsp cashews
3 tbsp almonds
3 tbsp fresh cream
2 sprig coriander, finely chopped
Salt, to taste
Oil, for cooking

METHOD
1️⃣ Steam all vegetables apart from potatoes (already cooked) in a steamer until almost cooked through. Set aside.
2️⃣ Heat oil in a heavy-bottomed pan, add the onions, ginger & garlic, sautéing until soft & lightly browned. Cool, remove from pan & then blend to a paste. Set aside.
3️⃣ Blend cashews into a paste, adding little water to make it creamy. Set aside.
4️⃣ In the same pan, stir fry the bell peppers until softened & well roasted.
5️⃣ Add in the onion garlic paste, bay leaf & turmeric powder. Sauté until paste comes together & leaves oil around the edges.
6️⃣ Add tomato puree, red chili powder, coriander powder, cumin powder, salt & garam masala. Mix well.
7️⃣ Briskly boil, adding in the cooked potatoes & steamed vegetables. Turn the heat to low, add a little water, cover the pan & simmer for 5 mins until flavourful.
8️⃣ Stir in the cashew & almond pastes & the fresh cream, simmering for another 3–4 mins. Remove from heat.
9️⃣ Check seasoning & adjust to taste, stirring in the coriander leaves.

Serve & ENJOY!

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