Vegan Korma

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

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.

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.

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

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

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