Name: Creamy Vegetable Korma
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 8 servings
Ingredients: 4 medium carrots (peeled and sliced 0.5 inch thick); 3 medium gold potatoes (peeled and chopped in 1.5 inch chunks); 4 cups cauliflower florets; 1 cup green beans (chopped); 1 can diced tomatoes; 1 null yellow onion (peeled and quartered); 2 inches fresh ginger; 6 cloves garlic; 2 tbsp vegetable oil; 0.75 cup raw cashews; 13.5 ounces full fat coconut milk (or 1 cup plant based yogurt); 2 tsp garam masala; 1 tbsp curry powder; 1 tsp turmeric; 1 tsp dried coriander; 1 tsp ground cinnamon; 0.5 tsp ground cardamom; 0.5 tsp cayenne pepper (optional for heat); 0.5 tsp ground black pepper; 2.5 tsp salt (or to taste); 2 tbsp brown sugar; 1 cup frozen peas; null null basmati rice (cooked); null null vegan naan; null chopped fresh cilantro

Instructions

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1

Soak the raw cashews (0.75 cup) in boiling hot water while you prepare the vegetables.
2

Add the carrots (4 medium), gold potatoes (3 medium), cauliflower florets (4 cups), and chopped green beans (1 cup) to a large pot, cover with water. Bring to a boil and cook for 10-15 minutes, until the gold potatoes (3 medium) are fork tender. Drain and set aside.
3

While the vegetables are boiling, make the puree: Add the diced tomatoes (1 can), onion (1 yellow), fresh ginger (2 inches) and garlic (6 cloves) to a blender or food processor. Blend until a smooth puree forms.
4

In a large pan (large enough to hold all the vegetable when they're done boiling) warm the vegetable oil (2 tbsp) over medium heat. Pour in the puree, being careful to avoid splashes. Stir in the garam masala (2 tsp), curry powder (1 tbsp), turmeric (1 tsp), dried coriander (1 tsp), ground cinnamon (1 tsp), ground cardamom (0.5 tsp), cayenne pepper (0.5 tsp), ground black pepper (0.5 tsp), salt (2.5 tsp) and brown sugar (2 tbsp) and simmer for 2-3 minutes, until fragrant.
5

Blend the cashew coconut cream: Drain the raw cashews (0.75 cup). Add the cashews and the full fat coconut milk (13.5 ounces) to your blender (no need to rinse it out from the tomatoes), and blend until smooth. Pour the cashew/coconut mixture into the pan with the tomato puree.
6

Add the vegetables: Add the frozen peas (1 cup) and let them simmer for 1-2 minutes. Now add the boiled mixed vegetables to the pan and stir to coat them in the sauce. Simmer everything together for 10 minutes on low-medium heat, stirring frequently. If the mixture gets too thick, add a little water to thin it out. Taste; add [salt] or other seasonings (pepper, cayenne, brown sugar) as desired.
7

Serve with [cooked basmati rice], [vegan naan], and [chopped fresh cilantro].