Welcome to day 5 of the 21day kickstart india. Yesterday started with the usual oatmeal. I may try indian style next week. I did have a slip up at lunch but it was sushi so it was worth it. And I was very careful with portion control. Something I'm not know for when it comes to sushi. Last night was a new recipe and actually quite easy. I need to make a big batch of rice today as we keep waiting for the rice to cook. Tonight is leftovers unless we eat downtown; which will be a challenge as alcohol is involved.

Navratan Kurma           

Makes 6 1-cup servings

1/4 cup (25 grams) raw cashew nuts, soaked in about 1/2 cup (125 milliliters) of water for about half an hour  

3 cups (500-750 grams) chopped mixed vegetables (I used carrots, cauliflower, green beans)

1 medium onion, chopped coarsely

2 garlic cloves

1-inch (2.5 centimeters) piece peeled ginger

1 or more green chilies, seeded (optional)

1 teaspoon (2.5 grams) poppy seeds (optional)

1/2 teaspoon (1 gram) turmeric

1 tablespoon (7.5 grams) garam masala

2 cardamom pods

2 medium tomatoes, chopped

1/2 cup (125 grams) plain soy yogurt (if not available, substitute ½ cup blended tofu with 1 tablespoon (15 ml) of lemon juice)

salt, to taste (optional)

1/4 cup (38 grams) raisins

3 tablespoons (3 grams) finely chopped fresh cilantro, for garnish

Take cashews soaked in water, drain, and set soaking water aside. Place cashews in a blender and grind them into a fairly smooth paste. Add a little water, if needed, to make cashews into a paste. Steam mixed vegetables until tender.

Place onion, garlic, ginger, chilies, and poppy seeds (if using) in a food processor to create a coarse paste or mince them. Add paste to nonstick, heavy steel, or cast iron pan and sauté until the mixture becomes fragrant or until it just begins to brown a bit.

Add the turmeric, garam masala, and cardamom and stir. Then add tomatoes and cook, stirring, until tomatoes break down, approximately 3 minutes. Add soy yogurt and stir, letting the paste cook for another 2 to 3 minutes. Add salt, if using.

Add cooked vegetables, raisins, and cashew paste, mixing well. When the gravy comes to a boil, turn down the heat and simmer on a low flame for another 5 minutes for the flavors to incorporate. Garnish with cilantro.