Transform the remnants of your summer harvest into a colorful curry, perfect for cool autumn nights. Naturally vegetarian, this gluten-free and dairy-free vegan curry effortlessly blends fresh-from-the-garden carrots, ginger, onion and garlic with roasted aromatics and traditional Indian spices, such as coriander, saffron, cloves and turmeric, creating a dish sure to please any palate. Top with crunchy cashews and garden-fresh basil and sprinkle in sweet purple onions for an added burst of color. Serve this dish atop a bed of basmati rice or alongside warm, fluffy naan.
