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Tempered Cashew Yogurt, Spiced Potatoes and Bell Peppers with Indian Flat Bread (Kadhi, Aloo Shimla Mirch, Roti)! Vegan and Gluten Free Recipe. Jump to Recipe
Another one of our meals from the recent days. I wanted to make some yogurt at home since we are not really that fond of the soy yogurt.. all that processed GMO soy.. not good at all!
Heres a a great post on Harini’s blog about some of the different vegan yogurts(peanut, cashew) and cultures and how to make them.
Heres a video for another method to make the cashew yogurt.
I used this method since I was out of fresh chilies. Blended some soaked cashews and let them sit. Took about 9-10 hours for a nice set yogurt.
And Another facebook doc with a compilation of several vegan yogurt recipes!
I used the yogurt to make some Kadhi, which is yogurt tempered with some spices and served as a side dish with dry vegetable dish and indian flat bread.. or served on top of fresh Rice!
Featured below with some whole wheat Indian flat bread (Roti/Chapati), Potatoes and Bell pepper spiced with fennel and nigella seeds(Saunf aur Kalonji Waale Aloo Shimla Mirch), sliced onions! And a sweet Mango to finish the meal !
Tempered Cashew Yogurt, Spiced Potatoes and Bell Peppers with Indian Flat bread (Kadhi, Aloo Shimla Mirch, Roti)! Vegan.
Tempered Cashew Yogurt, Spiced Potatoes and Bell Peppers with Indian Flat Bread (Kadhi, Aloo Shimla Mirch, Roti)! Vegan and Gluten Free Recipe.
Ingredients
- 1 cup yogurt, (soy or cashew)
- 1 teaspoon organic canola oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds, (methi)
- 1/2 teaspoon turmeric
- pinch of asofetida, (hing)
- 5 curry leaves
- 1/2 inch ginger chopped
- 1 Serrano chili pepper
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon raw sugar or jaggery or maple syrup to taste
- lemon juice to taste
Instructions
- In a pan, add the oil and heat on medium heat for a minute.
- Add in the mustard seeds and be careful when they sputter.
- Add in the asofetida(hing), curry leaves and fenugreek seeds and mix for a few seconds.
- Add in the ginger, chopped chili and turmeric and cook for a minute.
- Add in 2-3 tablespoons of water to bring the temperature down so the yogurt doesnt sputter and separate.
- Add in the yogurt, salt and sugar /jaggery and mix well.
- Add water if you like the consistency to be a bit thin and give it a boil. For variations add 1 Tablespoon chickpea flour mixed in a little water along with the yogurt.
- Reduce heat to low, taste and adjust for salt and spice. Keep stirring till the yogurt just about starts to bubble. Add lemon juice if you want it a little sour.!
- Take off heat.
Notes
Nutritional information is based on 1 serving
Nutrition
Calories: 108kcal, Carbohydrates: 8g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 600mg, Potassium: 189mg, Sugar: 6g, Vitamin A: 245IU, Vitamin C: 52mg, Calcium: 159mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Hi Richa,
You continually amaze me with your creativity. I have your first book and love trying your recipes, even when some of them seem complicated and it takes me a while to get all the ingredients together, the end result is so worth it. Flavors are amazing! I read your blog posts from time to time to get more inspiration/ideas and am writing to ask you a favor or make a suggestion. I read that your second cookbook is off the press and I would like to suggest that when you feature a recipe in your blog that you indicate which of your cookbooks it appears in. Since I have your cookbook, it’s nice to use it instead of having to read a recipe off the computer. I think it would also encourage readers to buy the cookbook(s). Thank you for keeping us vegan, GF and well-nourished! BTW, I absolutely love how you refer to your husband as “hubbs”. So cute it makes me giggle!
Such a simple yet yummy meal. I would love to have this after a long days work! 😀 Looks great
That is a lovely, tempting kadhi! The raw cashew yogurt tastes really good if you keep some part of the first culture as starter and make more yogurt. With time (two or three uses) the raw yogurt tastes real good.:) We too are not very fond of soy yogurt because of the smell, because it is processed and because of the many things I have read about soy.
Such an ineteresting recipe! I really want to try nut yogurt now (and I already love cashews). Thanks so much for submitting this to the very first Weekend Wellness event! 😀
The raw taste takes a bit getting used to.. thats as with any new replacement and thats just me.. and i am picky:).. i have to give some other ways to make the yogurt a try before i can choose the best raw taste for me. i dont like peanuts, so peanut yogurt is out. it really is very personal. 🙂 the chef in the video i posted seemed to love the raw yogurt just like any yummy thing:)
Richa,
How did the yogurt taste before giving the tadka? I would be interested in that.
Thanks Kalpana!
Perfect meal ..