Creamy Cashew Vegetable Kurma

Ingredients

Cashews

1 cup, soaked

Mixed vegetables

2 cups (carrots, peas, potatoes, beans), chopped

Onion

1 large, finely chopped

Tomato

1 large, chopped

Green chili

1, slit

Ginger

1 inch, grated

Coconut milk

1 can (400ml)

Oil

2 tablespoons (coconut or vegetable oil)

Salt

to taste

Fresh cilantro

for garnish, chopped

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon

Coriander powder

1 teaspoon

Garam masala

1 teaspoon

Instructions

1. Soak the cashews in warm water for 15 minutes. Drain and grind them into a smooth paste using a little water if necessary.
2. Heat oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
3. Add the grated ginger and slit green chili to the pan. Cook for an additional minute until fragrant.
4. Stir in the chopped tomatoes and cook until they become soft and mushy, about 5 minutes.
5. Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and let the spices cook for a minute to release their flavors.
6. Add the mixed vegetables and salt. Cook for about 5 minutes, allowing the vegetables to soften slightly.
7. Stir in the cashew paste and coconut milk, mixing well to combine all ingredients. Simmer for 10 minutes, allowing the flavors to meld and the curry to thicken.
8. Taste and adjust the seasoning if necessary. Garnish with fresh cilantro before serving.