Name: Vegan Korma
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 0.5 cup raw cashews; 14 oz canned coconut milk; 2 tbsp olive oil; 1 null medium onion; 1 tsp crushed garlic; 1 tsp minced ginger; 1 tbsp mild curry powder; 0.5 tsp cumin; 0.5 tsp ground coriander; 0.5 tsp cinnamon; 0.5 tsp turmeric; 0.5 tsp cardamom; 0.25 tsp ground cloves; 0.25 tsp ground fennel; 0.5 cup tomato paste; 3.5 cups mixed frozen vegetables; 1 tbsp coconut sugar; null null sea salt; null null basmati rice; null null fresh cilantro; null null poppadoms

Instructions

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1

Add the raw cashews (0.5 cup) and canned coconut milk (14 oz) to a blender and blend until very smooth. Set aside.
2

Heat the olive oil (2 tbsp) in a pot. Add the onion (1 medium), crushed garlic (1 tsp), minced ginger (1 tsp), mild curry powder (1 tbsp), cumin (0.5 tsp), ground coriander (0.5 tsp), cinnamon (0.5 tsp), turmeric (0.5 tsp), cardamom (0.5 tsp), ground cloves (0.25 tsp) and ground fennel (0.25 tsp) and sauté until the onion (1 medium) is softened.
3

Add in the tomato paste (0.5 cup) and mixed frozen vegetables (3.5 cups) and sauté until the mixed frozen vegetables (3.5 cups) are slightly softened.
4

Add in the blended [raw cashews] and [canned coconut milk] mixture and simmer until the mixed frozen vegetables (3.5 cups) are cooked.
5

Stir in coconut sugar (1 tbsp). Add [sea salt] to taste.
6

Serve with [basmati rice] and [fresh cilantro] with [poppadoms] on the side (optional).