Vegan Babycorn & Carrot in a Creamy Sauce

I am always focused on ensuring my family gets a healthy delicious meal in their plates. Occasionally, when I can take out some time I make elaborate food but sometimes when I have all of 25 minutes after a trying day at work, dishes like this delicious Vegan curry come very handy. Keep some rice to boil on the side, some fritters to go along with that on a pan and your delicious meal comes together all at once. Recipe for pan-fried okra is here. This is using Okra but you can also use brown mushrooms/button mushrooms instead.

Let's cook this curry now!

Ingredients

16 babycorn washed and cut into roundels

2 small carrots peeled and chopped into roundels

2 green chilis finely sliced

10 cashewnuts

1/2 regular onion

4 small cloves garlic 

1/2 inch ginger grated

1 tomato chopped roughly

1 teaspoon turmeric powder

1/2 teaspoon garam masala powder

1 dried Bay leaf

1 teaspoon cumin seeds

Pinch of asafoetida

1 small bunch of coriander leaves chopped up

1/2 teaspoon dried Kasoori methi (dried fenugreek leaves) - if unavailable, leave them out

Salt to taste

1 teaspoon Olive oil/sunflower oil/oil of your choice

Method

Grind ingredients 3 - 8. 

Heat a deep vessel. 

Add oil and add the cumin seeds, bay leaf and asafoetida. 

Add the paste  and stir fry for 8-10 minutes on low. 

Once it starts leaving oil, add the turmeric and salt.

Stir-fry for a minute and then add the baby corn and carrot roundels. 

Add 1 glass hot water and cover. 

Allow to cook for 10 minutes.

Add the garam masala and mix well.

Sprinkle with kasoori methi if available and allow to simmer for 2 minutes or so. 

Add salt if you need more. 

Add the coriander leaves.

Switch off the heat.

Serve after 5 minutes.   

Enjoy!