Vegetable Korma

Ingredients

• 10 cashews
• 1/2 cup shredded coconut
• 3 garlic cloves
• 3/4 inch fresh ginger, grated
• 1/2 cup water for grinding
• 1 tablespoon olive oil (Optionally, substitute coconut oil or ghee)
• 1 medium onion, diced
• 2 teaspoons garam masala
• 1/2 teaspoon sea salt
• 1/2 teaspoon red chili flakes (or more, depending on desired spice level)
• 15 ounce can fire roasted tomatoes OR 2 tomatoes, diced
• 3 cups mixture of fresh or frozen vegetables (such as cauliflower, broccoli, bell pepper, & green beans)
• 1/4 teaspoon turmeric
• 13 ounce can coconut milk (NOT light) OR 1 1/2 cups whole milk
• To Serve (optional): plain yogurt, basmati or jasmine rice, naan ((Use cauliflower rice for low carb option))

Instructions

1. 1

   --- Ginger + Cashew Paste: ---

2. 2

   Put all ingredients for the garlic paste, including water, in a food processor. Blend until creamy.

3. 3

   --- Vegetable Korma: ---

4. 4

   Heat oil over medium heat in a large pan or wok until oil begins to shimmer. Add diced onions, garam masala, salt and red pepper flakes. Sauté 3-4 minutes, until the spices are fragrant and the onions are translucent.

5. 5

   Lower the heat to medium. Add the tomatoes, and simmer about 5 minutes. Add veggies and cover the pan to allow them to cook through (about 15 minutes, depending on the vegetables used).

6. 6

   Add the ginger and cashew paste to the pan with onions, tomatoes etc. Add turmeric, milk, and cream.

7. 7

   Taste the curry. If it's bland, add extra salt. If it's too spicy for you, add more cream. If it isn't hot enough, add more chili flakes.

8. 8

   Serve while still warm with a dollop of yogurt if desired. Optionally serve with rice or naan.

9. 9

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