- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 tablespoon vegetable oil
- 1 small onion, coarsely chopped
- 1 cup half and half
- 10 whole cashews
- 2 tablespoons catsup
- 1 tablespoon butter
- 1 1-inch cinnamon stick
- 1/8 teaspoon ground cardamom
- Pinch of ground cloves
- 1 medium tomato, chopped
- 1 cup cauliflower florets (about 5 ounces)
- 1/2 cup peas (shelled fresh or thawed frozen)
- 1 medium carrot, cut julienne
- 6 ounces green beans, trimmed, slices diagonally (about 1 cup)
- 1/2 cup water
- 1/4 cup raisins
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 tablespoons chopped fresh cilantro
- Toast cumin and coriander in small skillet over medium-low heat until aromatic, stirring occasionally, about 4 minutes. Transfer to plate.
- Heat vegetable oil in same skillet over medium-high heat. Add onion and cook until onion is golden brown, stirring occasionally, about 8 minutes.
- Transfer to blender. Add cumin and coriander, 1/2 cup half and half, cashews and catsup. Blend to consistency of thick cream sauce.
- Melt butter in heavy medium skillet over medium heat. Add cinnamon, cardamom and cloves and cook until aromatic, stirring occasionally, about 2 minutes. Add tomato and cook 1 minute. Add all remaining vegetables and stir-fry 3 minutes. Add water, raisins, salt, cayenne, cream sauce and remianing 1/2 cup half and half. Bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 12 minutes. Discard cinnamon stick. (Can be prepared 2 days ahead. Cool, cover and refrigerate. Rewarm before serving.)
- Garnish with cilantro and serve.