Vegan Navaratna Kurma (Easy version)

I wouldn't call this an authentic Navaratna Kurma recipe. To be honest, I don't even know what is the authentic recipe for this. There are numerous variations available in books, online for this famous dish. Paneer is one of the main ingredients of this dish which, I have not used. Not that I want to keep it vegan, but because I didn't have any on hand. Also, I am not very fond of using heavy cream in these side dishes and heavy cream is also a very important ingredient in this dish. I have used coconut along with nuts which probably disqualifies it to be called Navartna Kurma, but it tastes better than all the navaratna kurma I have eaten in many restaurants, so here is the recipe for those who enjoy a good side dish without a lot of fat poured in and is quick to make too. You can make this on a week night for dinner without much effort.

One Year Back - Sweet Couscous and Apple Salad
Two Years Back - Sweet Milk Rolls/Buns
Ingredients: 
Frozen mixed vegetable bag - 2 1/2 pound bag or 2 lb 12 Oz bag
Frozen Cauliflower florets - 1 bag of 16 Oz or 1 lb
Potatoes - 2 medium chopped into chunks
Red Onions - 2 medium chopped into chunks
Tomatoes - 2 medium chopped fine (Or about 1/2 cup of tomato puree)
Oil - 3 TBSP
Ginger - 1" piece chunked
Garlic - 2 pods crushed
Cardamom - 3 pods
Cinnamon - 2 sticks of 2" length
Cloves - 8 - 10
Cashews or almonds or a combination - 1/3 cup
Raisins - 1/4 cup
Shredded coconut - 1/3 cup
Salt - to taste
Turmeric - a generous pinch
Red chilli powder - 1 tsp or to taste
Cilantro leaves - chopped 2 TBSP (optional)

Method:
Place the mixed vegetables, potato chunks and cauliflower in a pan and add about 2 - 3 cups of water. Add some salt and cover with a lid and bring it to a boil. When this is cooking, heat oil in another pan. When hot, add cardamom, cinnamon, cloves. When the spices splutter, add cashews. Let them toast. When they are almost browned, add raisins, coconut and mix well. Now, add ginger, garlic followed by onions. Stir and sprinkle some salt. Add chilli powder and turmeric to the onion mixture and stir. When onions are cooked, add tomatoes or tomato puree to it and let it come to a simmer. Turn off the heat and when cool enough to blend, blend it in a food processor or mixer adding very less water if needed. Set aside.
When the vegetables have become soft, add the ground paste to it and add water if needed to get the correct consistency. Stir well and bring it to a slow boil. Adjust the salt if needed and garnish with cilantro. Serve hot with roti, naan or plain rice.

It is pretty creamy without the addition of heavy cream, but if you want it even creamier, you can add some thick coconut milk to it.

Enjoy.