Veggie Cashew Curry Oh My!

I love Indian food. So much.  Until I came upon this recipe that suggested adding Greek yogurt I could never quite figure out how to give it that tangy creamy kick that curry has when you go to a restaurant.  So I used that trick to create my own hearty vegetable curry recipe! This recipe is completely adaptable to what you have on hand.  For example, the recipe below is for the pictured curry, but I have also made this recipe to great success by adding onions, zucchini, carrots, tomatoes, baby corn, cilantro garnish, chicken, and/or chickpeas.  The basic makeup is to make sure you saute whatever veggies/meat in a little bit of oil with lots of curry powder a touch of cumin and red pepper flakes.  The key ingredient is the yogurt mixture you stir in at the end.  The rest is up to you!

Vegetable Cashew Curry:
ingredients:
3 small heads of brocolli; chopped
2 garlic cloves minced

1/2 bag of baby spinach leaves
1 red bell pepper, finely chopped
3 cups sliced mushrooms
1 baby cucumber, finely chopped and some thinly sliced (optional garnish)
1 can of cashew slices
1.5 cups plain greek yogurt
Juice from 1/2 a lime
1 can coconut milk
about 3-6 tablespoons curry powder
Pinch of cumin
Sprinkle of red pepper flakes
Rice

(All of this takes place in one large cooking pot, making this a one pot dish!) 
-Saute Brocolli in a little bit of oil and 1 tbls of curry powder stirring to coat.
-Add red bell pepper and garlic adding oil and curry powder as necessary, again to coat.
-Add mushrooms and spinach with a touch of oil, cumin and red pepper flakes.
-Once the spinach is beginning to wilt add the coconut milk and simmer.  It should be yellow in color.
- While your curry is simmering add half the can of cashews, lime juice, and yogurt to a food processor and mix.  It should have a thick consistency (like pancake batter) add more cashews/ yogurt to reach desired consistency.
- Add mix to the vegetable curry and stir to blend.
- Add most of the rest of the cashew slices to the curry and stir.
- Add chopped cucumber (if using)
- Serve in bowls over rice with extra cashews and sliced ribbons of cucumber.

Enjoy!