Preparation Time: 5 mins

Cooking Time: 25 mins

Serves: 2

What You’ll Need:

• Lotus Bites- 1*17g packs of Tomato and Beetroot Lotus Bites
• Frozen mixed vegetables (carrots, beans, peppers, broccoli)- 1/2 cup
• Onion – 1 large (finely chopped)
• Canned chopped Tomatoes – 1 cup
• Red chili powder – 1 tsp. If you are more adventurous you can add in 1 finely chopped green chilli
• Coriander powder – 2 tsp
• Turmeric powder – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Garlic cloves- 3
• Ginger- ½ inch
• Aniseed- 2 pieces
• Garam Masala powder – 1 tsp optional
• Cashew nut powder- 20 g
• Lemon juice- 2 tsp
• Coconut Oil – 2 tsp
• Himalayan Rock Salt – to taste
• Coriander leaves – for garnish

What To Do:

• Heat a pan with oil. Add finely chopped ginger and garlic, cumin seeds and let it sizzle.
• Add finely chopped onions and sauté till translucent.
• Add in the canned chopped tomatoes, red chili powder (and finely chopped green chilli optional), garam masala powder (optional), coriander powder, turmeric powder, aniseed and mix well.
• Cover the pan with a lid and cook over low flame for 4-5 mins till the oil separates.
• Add in the cashew nut powder and stir well, let it cook for 5 mins.
• Add frozen mixed vegetables, lemon juice, Himalayan rock salt to taste, 3/4 cup water, mix well, close with a lid and let it simmer for another 5 mins.
• Add Organic Turmeric Lotus Bites, simmer for a minute and switch off the stove.
• The Lotus Bites will absorb the water and the gravy will thicken as it cools down.
• If you are going to cook this curry ahead, add the Lotus Bites in, just before reheating and serve.
• Garnish with coriander leaves and serve hot with Naan Breads or Basmati Rice and enjoy the mix of different textures of some soft Lotus Bites and some crunchy ones in a spiced gravy!