Creamy Tomato Lotus Seed Curry

Ingredients:

• Cashews: 2 tablespoons
• Warm water: 25 milliliters
• Tomato: 300 grams
• Ginger: 1 tablespoon
• Green chili: 1 teaspoon
• Oil: 1 tablespoon
• Lotus seeds (Phool Makhana): 20 grams
• Water: 150 milliliters
• Sweet corn: 50 grams
• Oil: 2 teaspoons
• Cumin seeds: 1/2 teaspoon
• Asafoetida: 1/4 teaspoon
• Salt: 1 teaspoon
• Red chili powder: 1/2 teaspoon
• Turmeric powder: 1/4 teaspoon
• Cumin powder: 1/2 teaspoon
• Coriander powder: 1/2 teaspoon
• Warm water: 300 milliliters
• Garam masala: 1/2 teaspoon
• Coriander leaves: 1 teaspoon (finely chopped)
• Coriander leaves: for garnishing

Preparation:

1. In a bowl, soak cashews in 25 milliliters warm water for 30 minutes.
2. Blend soaked cashews with tomato, ginger, and green chili to form a smooth puree. Keep aside.
3. Heat 1 tablespoon oil in a pan, roast lotus seeds for 3-5 minutes. Remove and keep aside.
4. In another pan, boil sweet corn in 150 milliliters of water for 4-5 minutes. Remove and keep aside.
5. Heat 2 teaspoons oil in a pan, add cumin seeds and asafoetida. Stir well.
6. Pour the blended tomato puree into the pan and cook for 3-5 minutes.
7. Add salt, red chili powder, turmeric powder, cumin powder, and coriander powder. Mix well.
8. Pour 300 milliliters warm water and bring to a boil.
9. Once boiling, add roasted lotus seeds and boiled sweet corn. Mix well.
10. Cook for another 3-5 minutes.
11. Add garam masala and finely chopped coriander leaves. Mix well.
12. Cook for a minute and remove from heat.
13. Garnish with coriander leaves.
14. Serve hot.

Enjoy the rich and flavorful Creamy Tomato Lotus Seed Curry without the need for fresh cream, perfect for a satisfying vegan meal.