Vegetable Korma

Ingredients

• 2 tbsp vegetable oil or ghee
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1 potato, peeled and diced
• 1 carrot, sliced
• 1 cup cauliflower florets
• 1/2 cup frozen peas
• 1 cup coconut milk
• 1/4 cup cashews, plus more for garnish
• 1/2 cup water
• Salt, to taste
• Cooked basmati rice, for serving

Instructions

1. 1Heat the oil in a large pot over medium heat and cook the onion for 5 to 6 minutes until softened and golden.
2. 2Add the garlic and ginger and cook for 30 seconds, then stir in the curry powder and turmeric, toasting for 1 minute.
3. 3Add the potato, carrot, and cauliflower, stirring to coat in the spices, then pour in the coconut milk and water.
4. 4Blend the cashews with a few tablespoons of water into a smooth paste, then stir into the pot.
5. 5Bring to a simmer, cover, and cook for 18 to 20 minutes, stirring occasionally, until the vegetables are tender.
6. 6Stir in the peas and cook for another 3 minutes; season with salt to taste.
7. 7Garnish with a few extra cashews and serve hot over basmati rice.

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