Jaipur Vegetables Recipe

Ingredients

• 140 graw cashews
• 2.5 cmginger root, roughly chopped
• 3 clovesgarlic, peeled
• 1 smalljalapeño, stemmed and seeded
• 1 tsppaprika
• ½ tspcumin seeds
• ½ tspground coriander
• ¼ tspground cardamom
• ¼ tspground cinnamon
• 30 mlcoconut oil
• 1russet potato, peeled and finely diced
• 160 gsmall cauliflower florets, with tough stems removed
• 125 gfresh green beans, diced
• 160 gyellow onion, diced
• 140 gfrozen peas and carrots
• 2Roma tomatoes, diced
• 1 tspground turmeric
• Generous pincheskosher salt and freshly ground black pepper
• 227 gtomato sauce
• 75 graisins
• 60 mlcoconut cream
• To garnishcilantro
• To servebasmati rice and naan bread

Instructions

1. 1

   Toast cashews

   Set a large pan over medium heat and toast the cashews for 3 to 4 minutes, until lightly browned. Put half in a food processor. Roughly chop the remaining half and reserve it for garnish.

2. 2

   Make spice paste

   Add the ginger, garlic, jalapeño, paprika, cumin seeds, coriander, cardamom and cinnamon to the food processor. Blend to a coarse paste, adding a tablespoon or two of water if needed, then set aside.

3. 3

   Cook vegetables

   Heat 30 ml of coconut oil in a large pan over medium heat. Add the potato and cauliflower and cook for 4 minutes, until lightly browned and beginning to soften. Add the green beans and onion and cook for another 3 to 4 minutes, until the onion is slightly translucent. Stir in the frozen peas and carrots, tomatoes, prepared spice paste, turmeric and generous pinches of salt and pepper. Cook for 2 to 3 minutes, until fragrant.

4. 4

   Simmer curry

   Pour in the tomato sauce, then fill the can with water and add 237 ml (1 cup) to the pan. Stir in the raisins and bring to the boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes, until the potato is fork-tender and the raisins are plump.

5. 5

   Finish and serve

   Stir in the coconut cream and simmer for a further 3 to 5 minutes, until the curry thickens to your liking. Taste and adjust the salt and pepper. Garnish with cilantro and the reserved cashews, and serve hot with basmati rice, naan or flatbread.

What are Jaipur vegetables?

This is a vegetable curry built around a rich, gently spiced sauce, with potatoes, cauliflower, beans, peas and carrots. Its combination of vegetables, warm spices and creamy elements draws on the broad traditions of Indian home cooking.

Here, ground cashews help give the sauce body, while tomato adds savoury depth and raisins bring little bursts of sweetness. Coconut cream stirred in at the end rounds out the texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 11g protein, 49g carbs, 27g fat.

The potato, peas and carrots, raisins and rice or naan served alongside supply most of the carbohydrates. Cashews, coconut oil and coconut cream contribute much of the fat, while the cashews and vegetables provide some protein. For a balanced plate, serve a moderate amount of rice or bread alongside a generous portion of the curry.

Why the cashew paste matters

Toasted cashews: browning them briefly adds a deeper, nuttier flavour. Some are blended into the spice paste, while the rest provide crunch as a garnish.

A little water: add it only if the food processor needs help bringing the ginger, garlic, chilli and spices together. The paste should be coarse rather than completely smooth.

Build flavour in stages

Potato and cauliflower: these go into the pan first because they need the longest initial cooking. Dicing the potato finely helps it become tender during the simmer.

Onion and beans: add these after the first 4 minutes, then cook for another 3 to 4 minutes. The onion should start to turn translucent before the remaining vegetables and spice paste go in.

Check the simmer

Gentle heat: once the tomato sauce, water and raisins have come to the boil, turn the heat down and cover the pan. A steady low simmer gives the potato time to cook without reducing the sauce too quickly.

Tenderness cue: test a potato piece with a fork after 10 minutes. Continue simmering, up to 15 minutes, if it is not yet tender.

Get the sauce texture right

Coconut cream: add it only after the vegetables have simmered until tender, then cook for a further 3 to 5 minutes. Stop when the sauce is as thick as you like.

Seasoning: taste after the sauce has thickened and adjust the salt and pepper. The reserved cashews add a contrasting crunch when scattered over the finished curry.

What to serve alongside

Basmati rice: its light, separate grains are useful for soaking up the tomato and cashew sauce. Naan or another flatbread also works for scooping.

Fresh finish: add the cilantro and reserved cashews just before serving so their flavour and texture stand out against the soft vegetables.

Recipe notes & tips

• Cut the potato into small, even pieces so it cooks through within the simmering time.
• Keep the cashews moving in the pan and take them off the heat once lightly browned.
• If the spice paste catches in the food processor, add water a little at a time.
• Let the curry simmer gently with the lid on so the vegetables cook without the sauce reducing too fast.
• Add the coconut cream near the end to keep the sauce creamy and avoid overcooking it.
• Serve the garnish separately if you want the cashews to stay especially crunchy.

Variations

• Adjust the chilli: use more or less jalapeño to suit your preferred heat.
• Use fresh peas: replace the frozen peas and carrots with fresh peas and diced carrot.
• Add greens: stir in a handful of spinach near the end and cook until wilted.
• Change the garnish: scatter extra cilantro over each serving for a fresher finish.
• Serve with flatbread: use your preferred flatbread instead of naan or rice.

Common mistakes to avoid

• Large potato pieces: they may stay firm; dice the potato finely as directed.
• Burnt cashews: they turn bitter quickly; toast over medium heat and watch closely.
• Dry spice paste: it can clump in the processor; add a tablespoon of water at a time if needed.
• High simmer: the sauce can reduce before the potato softens; keep the covered pan over low heat.
• Adding coconut cream too early: it has less time to finish the sauce; stir it in after the vegetables are tender.
• Skipping the final taste: seasoning can need adjustment after thickening; check salt and pepper before serving.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; store rice separately where possible.

Frequently asked questions