Coconut Vegetable Kurma

Ingredients

• Salt (to taste)
• Fresh cilantro (2 tablespoons, chopped)
• Cashews (10, soaked in water)
• Coconut milk (1 cup)
• Garam masala (1/2 teaspoon)
• Cumin powder (1/2 teaspoon)
• Coriander powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Mixed vegetables (2 cups, chopped (carrots, beans, peas, potatoes, etc.))
• Ginger (garlic paste - 1 tablespoon)
• Onion (1, finely chopped)
• Coconut oil (2 tablespoons)

Instructions

1. Heat coconut oil in a pan over medium heat.
2. Add the chopped onion and sauté until golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add the mixed vegetables and cook for 5 minutes, stirring occasionally.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well.
6. Add coconut milk and bring to a simmer. Cook for 10 minutes or until the vegetables are tender.
7. Meanwhile, blend the soaked cashews with a little water to make a smooth paste.
8. Add the cashew paste to the curry and mix well. Cook for another 5 minutes.
9. Season with salt to taste and garnish with fresh cilantro.
10. Serve hot with rice, roti, or naan.