Easy Vegetable Korma

45 min8 servings

A creamy, mildly spiced coconut-cashew curry loaded with boiled vegetables, served over rice.

4 medium carrots (peeled and sliced 1/2 inch thick)	Boil carrots, potatoes, cauliflower, beans					Add boiled vegetables, simmer 10 min	Serve over rice with naan & cilantro
3 medium gold potatoes (peeled and chopped in 1 1/2 inch chunks)
4 cups cauliflower florets
1 cup chopped green beans
400 g can diced tomatoes	Blend tomatoes, onion, ginger, garlic	Warm oil, pour in puree	Stir in spices, salt & sugar, simmer	Pour cashew-coconut cream into pan	Simmer in frozen peas
1 yellow onion (peeled and quartered)
2 inches fresh ginger
6 cloves garlic
2 tablespoons vegetable oil
2 teaspoons garam masala
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon dried coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne pepper (optional for heat)
1/2 teaspoon ground black pepper
2-3 teaspoons salt (or to taste)
2 tablespoons brown sugar
3/4 cup raw cashews	Soak cashews in hot water	Blend soaked cashews with coconut milk
400 ml full fat coconut milk (or plant based yogurt, about 1 cup)
1 cup frozen peas
cooked basmati rice
Vegan Naan
chopped fresh cilantro

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