Name: Creamy Vegetable Korma
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 null potatoes (medium, cut into small pieces); 4 cup vegetables (mixed chopped vegetables like cauliflower, carrots, and peas); 1 tbsp oil; 1 null onion (large, chopped); 2 inch ginger (peeled and chopped); 4 clove garlic cloves (smashed); 5.5 oz tomato paste; 1 tbsp curry powder; 1 tbsp garam masala; 1.5 tsp ground cumin; 1.5 tsp ground coriander; 1.5 tsp ground turmeric; 1.5 tsp ground cardamom; 1.5 tsp sea salt; 0.5 tsp ground cloves; 0.5 tsp fennel seeds; 0.5 tsp fenugreek powder; 0.5 tsp chili flakes; 1 can coconut milk; 0.5 cup cashews; 2 tbsp lemon juice; 0.5 cup plant based yogurt; 1 tbsp brown sugar; 1 handful cashews (toasted); 1 handful fresh cilantro (chopped); 1 handful raisins

Instructions

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1

Boil potatoes (2 medium) in a pot for 5 minutes. Add mixed chopped vegetables (4 cups) and boil for another 5 minutes. Drain and set aside.
2

Heat oil (1 tbsp) in a pot over medium-high heat. Cook onion (1 large) until soft, about 5 minutes. Add piece of ginger (2 inch) and garlic (4 cloves) and cook for 2 minutes more.
3

Stir in tomato paste (5.5 oz), curry powder (1 tbsp), garam masala (1 tbsp), ground cumin (1.5 tsp), ground coriander (1.5 tsp), ground turmeric (1.5 tsp), ground cardamom (1.5 tsp), sea salt (1.5 tsp), ground cloves (0.5 tsp), fennel seeds (0.5 tsp), fenugreek powder (0.5 tsp), and chili flakes (0.5 tsp). Cook until fragrant.
4

Add coconut milk (1 can), cashews (0.5 cup), lemon juice (2 tbsp), and 1.25 cups water. Simmer for 5 minutes.
5

Blend the sauce until completely smooth using a blender.
6

Stir in plant based yogurt (0.5 cup) and brown sugar (1 tbsp). Fold in the cooked vegetables and serve topped with cashews (1 handful), fresh cilantro (1 handful), and raisins (1 handful).