Aug 092017
 

This delicious dish was inspired by Bombay Palace in Nashville. It’s our own vegan version of the traditional favorite.

  • 1/4 cup cashews
  • 1/4 cup almonds
  • 1 large onion, diced
  • 1 T olive oil
  • 1/2 cup water
  • 1 T garam masala
  • 1 T turmeric
  • 1 T cumin
  • 1 T chili powder
  • pinch of cayenne pepper – to taste
  • 2 cups Coconut Silk
  • 4 carrots, diced
  • 1 12-oz. pkg. frozen peas
  • 1 12-oz. pkg. frozen corn

Blend the cashews and almonds in the Vitamix to make almond/cashew butter. Saute the onion in olive oil. Put half of the sauteed onions in the Vitamix with the almond/cashew butter, water and spices and blend until smooth.

Combine the sauce from the Vitamix and the Coconut Silk in a saucepan. Add the carrots, peas, corn and the other half of the sauteed onions to the saucepan and cook until almost tender, about 2-3 minutes.

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