Vegetable Korma

Ingredients

• 4 cup mixed vegetables (carrots, peas, green beans, potatoes, cauliflower)
• 1 onion
• 3 clove garlic
• 1 inch ginger
• ½ cup cashews
• 13½ oz canned coconut milk
• ½ cup plain yogurt
• 2 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp red chili powder (optional)
• 1 tsp salt
• ½ cup water
• ¼ cup fresh cilantro (optional)

Steps

1. Soak cashews in warm water for 15 minutes, then drain and blend with 1/4 cup fresh water until a smooth paste forms. Set aside.
2. Finely chop the onion, mince the garlic, and grate the ginger. Cut all mixed vegetables into bite-sized pieces.
3. Heat ghee or oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them splutter. Add chopped onion and sauté until golden brown, about 5-7 minutes.
4. Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in turmeric, coriander, garam masala, red chili powder (if using), and salt. Cook for 30 seconds, stirring constantly.
5. Add the mixed vegetables and 1/4 cup water. Cover and cook for 10-15 minutes, or until vegetables are tender-crisp, stirring occasionally.
6. Stir in the cashew paste, coconut milk, and yogurt. Bring to a gentle simmer, then reduce heat and cook for another 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
7. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.
8. Serve hot with basmati rice or naan bread.