Eat Voraciously: Stuck in a funk? ~ INFO IMAGES

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Here's what's for dinner tonight.

By G. Daniela Galarza

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Stuck in a funk?

It's the end of the year, usually a time to celebrate and take stock, hold our loved ones close and make realistic or ridiculous resolutions.

I don't know if it's like this for you, but for me the usual hope in turning the calendar page from December to January is missing this year. I feel like a threadbare dish rag, exhausted by the news, weary from the ongoing pandemic, worried about friends who have recently fallen ill, searching for distractions everywhere. (What are you reading and watching these days, by the way?)

Whenever I get this way, I make a point to eat a meal full of spice, comfort and warmth. That's where this Creamy Vegetable and Cashew Nut Curry comes in.

It's a starchy stew, crunchy with cashews and laced with dried chiles, mustard seeds, ginger and garlic. The coconut milk adds a touch of sweetness that tempers the heat of the peppers, but if you're like me, you might add extra. I love it when the heat ricochets around in my mouth, waking up my brain and body with sudden shock and awe. It's enough to kick me out of almost any funk.

Today's recipe

Photos by Stacy Zarin Goldberg for The Washington Post; food styling by Nichole Bryant for The Washington Post

Creamy Vegetable and Cashew Nut Curry

Instead of cashews >> use peanuts or a can of chickpeas, drained and dried well.
No shallots? >> Use any kind of onion. If you skip it, I wouldn't skimp on the garlic.
If you're out of fresh ginger >> you can use a teaspoon of ground ginger, though the dish won't have the same vibrant flavor.
Dislike heat? >> Reduce or omit the chiles.
Any kind of fresh tomato, even out of season, works well >> though you can use a can of diced tomatoes, if necessary.
Instead of potatoes >> try sweet potatoes or winter squash.

Find black mustard seeds and curry leaves at Indian markets, spice shops or online. If you can't find curry leaves, sprinkle lime juice over everything just before serving.

For easy printing and scaling, view this recipe in our Recipe Finder.

Servings: 4
Active time: 20 mins
Total time: 40 mins

Ingredients

2 tablespoons vegetable oil
3/4 cup large whole cashews (about 3 1/2 ounces), roasted and unsalted
6 medium shallots (about 8 ounces total), peeled and quartered lengthwise
1 teaspoon black mustard seed (see headnote)
6 to 8 fresh curry leaves (optional; see headnote)
2 medium cloves garlic, minced or grated
1-inch piece ginger root, peeled and grated (about 1 tablespoon)
4 spicy dried red chile peppers
1 small red bell pepper (about 4 ounces), stemmed and thinly sliced
1 teaspoon ground turmeric
1 teaspoon light or dark brown sugar
1/2 teaspoon fine salt, plus more as needed
2 medium tomatoes (about 10 ounces total), quartered
8 fingerling potatoes, scrubbed, (about 15 ounces total, may substitute very small new potatoes)
14 ounces (1 can) reduced-fat coconut milk
1 lime (optional; see headnote)

Steps

1. In a heavy-bottomed medium saucepan over medium heat, add the oil and heat until shimmering. Add the cashews and shallots; cook, stirring often, until the nuts just start to brown, about 5 minutes.

2. Add the mustard seeds and curry leaves to taste, if using; cook for a few minutes, until the seeds start to pop and crackle. Add the garlic, ginger, dried chile peppers, red bell pepper and turmeric. Cook for 2 minutes, stirring, until fragrant, then stir in the brown sugar and salt.

3. Add the tomatoes, potatoes and coconut milk. Once the milk is heated through and is bubbling at the edges, partially cover and cook for 20 minutes, stirring occasionally and reducing the heat as needed if the curry bubbles too vigorously or appears to be burning on the bottom. The shallots and potatoes should be tender. Taste, and adjust the salt, as needed.

4. Before serving, remove the chile peppers. Divide among individual bowls; if you haven't used curry leaves, cut the lime into quarters and sprinkle each portion with lime juice. Serve hot, with basmati rice.

Adapted from "Easy Vegan: Simple Recipes for Healthy Eating" (Ryland Peters & Small, 2010). Tested by Bonnie S. Benwick and Becky Krystal.

Nutrition information per serving (based on 4): Calories: 400; Total Fat: 26 g; Saturated Fat: 9 g; Cholesterol: 0 mg; Sodium: 100 mg; Carbohydrates: 36 g; Dietary Fiber: 4 g; Sugars: 8 g; Protein: 8 g.