Creamy Indian Vegetable Korma

Creamy Indian Vegetable Korma

Ingredients

For the sauce

• 1 medium yellow onion, peeled and halved
• 3 cloves garlic, peeled
• 1 (1 inch) piece ginger, roughly chopped
• 1 jalapeno- deseeded
• ¼ cup raw cashews
• ½ cup water

For the Korma

• • 1 T. oil (optional)
  • 2 tomatoes, diced
  • 1 can coconut milk

• 2 potatoes- peeled and diced

• • 2 large carrots- peeled and chopped in circles
  • 1 cups frozen peas

• 1 bag chopped cauliflower 

• 1 cup chopped fresh green beans

Spices

• 2 tsp curry powder
• 1 tsp. turmeric
• 1 tsp. garam masala
• ½ tsp cinnamon
• ½ tsp. coriander
• ½ tsp. salt
• ½ tsp black pepper
• 1/8 tsp cardamom

• Place all sauce ingredients in blender (nutribullet)
• Heat oil in large sauce pan (if using oil).  
• Measure out all spices
• Pour pureed sauce into hot pan, stir in the spices, and cook 2-3 minutes.
• Add tomatoes, coconut milk, potatoes, peas, carrots, cauliflower, green beans.
• Stir well, cover pan, and cook 20 minutes.
• Uncover and cook for another 10 minutes until potatoes are tender.
• Serve with cooked basmati rice.