Vegetables in Spicy Cream Sauce Recipe

Name: Vegetables in Spicy Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Toast cumin and coriander in small skillet over medium-low heat until aromatic, stirring occasionally, about 4 minutes.
2
Transfer to plate.
3
Heat vegetable oil in same skillet over medium-high heat.
4
Add onion and cook until onion is golden brown, stirring occasionally, about 8 minutes.
5
Transfer to blender.
6
Add cumin and coriander, 1/2 cup half and half, cashews and catsup.
7
Blend to consistency of thick cream sauce.
8
Melt butter in heavy medium skillet over medium heat.
9
Add cinnamon, cardamom and cloves and cook until aromatic, stirring occasionally, about 2 minutes.
10
Add tomato and cook 1 minute.
11
Add all remaining vegetables and stir-fry 3 minutes.
12
Add water, raisins, salt, cayenne, cream sauce and remianing 1/2 cup half and half.
13
Bring to boil.
14
Reduce heat, cover and simmer until vegetables are tender, about 12 minutes.
15
Discard cinnamon stick.
16
(Can be prepared 2 days ahead.
17
Cool, cover and refrigerate.
18
Rewarm before serving.)
19
Garnish with cilantro and serve.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 tablespoon vegetable oil, 1 small onion, coarsely chopped, and more.

Yes, Vegetables in Spicy Cream Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetables in Spicy Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions