Low Sugar Vegan Methi Malai Matar

Total time1 hr 5 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the cashew cream

½ cup raw cashews
½ cup hot water

For the curry

2 tbsp neutral oil (such as avocado oil or canola oil)
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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1 tsp cumin seeds
1 medium yellow onion, finely chopped
1 tbsp fresh ginger, grated
3 garlic cloves, minced
1 tsp ground coriander
½ tsp ground cumin
½ tsp garam masala
¼ tsp turmeric
¼ tsp cayenne pepper
¾ tsp salt, plus more to taste
1 can (13.5 oz) full-fat coconut milk
¼ cup water
2 cups fresh methi (fenugreek) leaves, loosely packed, stems removed
1 ½ cups frozen green peas, thawed
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For serving

cooked basmati rice or naan, for serving (optional)

Instructions

1
Combine the cashews and hot water in a small bowl and soak for 15 minutes, until the cashews are softened. Drain, then transfer to a blender with 1/4 cup fresh water and blend on high until completely smooth and creamy, about 1 minute. Set aside.
2
Heat the oil in a large skillet or wide saucepan over medium heat until shimmering. Add the cumin seeds and cook for about 30 seconds, until they sputter and turn a shade darker — watch closely, as they can burn quickly.

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