This is a vegetarian Indian dish with a tomato cream sauce and packed full of vegetables. The curry is delicious, but doesn’t outshine the vegetables which are the star of this dish. Navratan means “9 jewels” so there’s basically 9 vegetables + nuts in the dish. This is also my mom’s favorite curry dish that she orders when we go out, and I like to make it at home once in awhile!
3 tablespoons grapeseed oil
1/2 an onion, diced
1 green bell pepper, chopped
1 medium potato, peeled and chopped
1 cup of carrots, chopped
1 cup cashews, chopped
1/2 cup golden raisins
1/2 cup fresh green beans, chopped
1 cup peas
1 cup tomato sauce
2 tablespoons fresh ginger, grated
1 teaspoon ground cardamom
2 teaspoons turmeric
1 tablespoon garam masala
1 teaspoon coriander
1 teaspoon sea salt
1 cup heavy cream
*you may want to add some water if you find it to be too thick*
In a large skillet over medium heat, add the oil, onions, salt, coriander, turmeric, garam masala, cardamom and fresh ginger. Cook for 5-7 minutes. Add in all the vegetables, cashews and raisins and mix well with the onions and spices.Add in the tomato sauce and heavy cream. Stir together well. Cook for 15-20 minutes over medium low heat, until the vegetables are soft – the potatoes will take the longest.
Serve with rice, gluten free naan bread, or other grain of choice. Serves 4-6.
*cardamom is fairly expensive spice wise and you can skip it. It really adds some great taste but you can skip it and add a bit more garam masala and ginger.
*Can also substitute in zucchini or cauliflower for some of the veggies.