Creamy winter vegetable curry

This warming and comforting curry has become a midweek staple using a variety of colourful seasonal ingredients.

Ingredients

70 g	Raw cashew nuts, soaked in a cup of water
1	Lime
1 Tbsp	Coriander seeds, toasted
1 Tbsp	Cumin seeds, toasted
1 Tbsp	Curry powder
1 tsp	Garlic powder
200 g	Onions, peeled and chopped
200 g	Button mushrooms, sliced
300 g	Carrots, diced
300 g	Parsnips, diced
200 g	Daikon, diced
300 g	Broccoli, stalk finely sliced, florets separated into bite sized pieces
200 g	Frozen peas
100 g	Silverbeet, finely shredded
1	Salt, to taste
1	Fresh coriander, to garnish

Directions

1. Put the cashews to soak in the goblet of a blender. Allow to soak for at least half an hour, ideally a few hours
2. Remove the zest from the lime. Cut the pith off the lime and discard it. Cut the lime flesh into chunks and add it to the blender with the lime zest.
3. Grind the toasted coriander and cumin seeds with the curry and garlic powders and set aside
4. Heat a large, heavy bottomed pan to a medium heat and add the onion and mushrooms to the pan
5. Saute the vegetables for five to ten minutes, moving them around constantly. When they start to colour and stick to the pan add a couple of tablespoons of boiling water to deglaze the pan
6. Add the root vegetables and a cup of boiling water to the pan, cover and simmer over a medium heat for ten minutes
7. Add the broccoli and spices from the grinder to the pan, stir well and continue cooking over a low heat, covered, for another ten minutes
8. Meanwhile blend the cashews and lime until creamy. Add the peas, silverbeet and cashew cream to the pan
9. Stir well and cook for another five minutes until the greens are tender
10. Taste and season with salt as required. Serve over brown rice and garnish with chopped, fresh coriander leaves