Vegetable Hariyali

This veggie curry in a green sauce base is as vitamin-enriched as it is yummy! Serve it with rice, quinoa and flatbreads.

2 - 3 cups assorted cut-up vegetables
2 cups fresh spinach, washed
A handful of mint and coriander leaves, washed
1 tblsp cashew nuts
1 tblsp grated fresh ginger
1 tblsp chopped garlic (optional)
1 green chilli
1 red chilli, halved
1 tsp turmeric powder
2 tsp coriander-cumin powder
2 tsp salt
1 tblsp cooking oil

Heat oil in a saucepot; add garlic and fry until almost brown; add red chilli and ginger.

Add cut vegetables, salt, turmeric and corinder-cumin powder. Sautée for a couple of minutes. Add a cup of water and cook till almost done.

In another pan, bring some water to boil; add the spinach, green chilli and cashewnuts; cook till greens are almost tender. In the last couple of minutes of cooking, add the coriander and mint. Turn off the stove, and cool before pureeing in a blender.

Add the purée To the vegetables in the pot, and simmer for a few minutes.

To increase the creaminess, add more cashews. Substitute spinach with fenugreek greens (methi leaves).