Navratan Curry (Sweet Vegetable Korma)

Ingredients

• 2 tablespoons olive oil (divided) (Or use ghee)
• 8 ounces mushrooms (such as white button, cremini, or shiitake), sliced (If using shiitake, remove stems)
• 1 onion, finely diced
• 2 teaspoons garam masala
• 1 teaspoon sea salt
• 1 teaspoon red chili flakes
• 3 garlic cloves, finely diced
• 15 ounce fire-roasted tomatoes (1 can) (Or use 2 fresh tomatoes, diced)
• 1 large sweet potato, diced
• 1 cup peas
• 1/3 cup roasted cashews, diced
• 1/3 cup dried fruit (pineapple, raisins, golden raisins)
• 1 teaspoon ground turmeric
• 1 cup milk OR coconut milk
• 1/2 cup heavy whipping cream OR 1/2 cup full-fat coconut milk
• To Serve: jasmine rice, basmati rice, or naan

Instructions

1. 1

   Heat 1 tablespoon olive oil in a large pan or wok over medium-high heat. Sauté the mushrooms for 3-4 minutes, until the mushrooms brown. Remove from pan and set aside.

2. 2

   Heat remaining 1 tablespoon olive oil in the same pan. Add onion, garlic cloves, garam masala, salt and chili flakes. Sauté 3-4 minutes, until the spices are fragrant and the onions are translucent.

3. 3

   Reduce heat to medium. Add tomatoes and let them simmer 4-5 minutes. Add sweet potatoes, and cover pan. Add the mushrooms and peas to the pan. Simmer about 15 minutes, until the potatoes have softened and the peas have cooked through.

4. 4

   Add cashews, dried fruit, turmeric, milk, and cream to the pan. If you prefer the color to be more vibrant, add more turmeric.

5. 5

   Serve while still warm with a side of rice.

6. 6

   Leftovers:Store in the fridge and use within 3-4 days.