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
Directions
  • 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.

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