Coconut Vegetable Kurma

Ingredients

Coconut oil

2 tablespoons

Onion

1 large, finely chopped

Ginger-garlic paste

1 tablespoon

Mixed vegetables

3 cups (carrots, beans, peas, potatoes, etc.)

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon

Coriander powder

1 teaspoon

Cumin powder

1 teaspoon

Garam masala

1 teaspoon

Coconut milk

1 cup

Cashews

1/4 cup, soaked in warm water

Salt

to taste

Fresh cilantro

for garnish

Instructions

1. Heat coconut oil in a large pan over medium heat.
2. Add the chopped onion and sauté until golden brown, about 5 minutes.
3. Stir in the ginger-garlic paste and sauté for an additional minute until fragrant.
4. Add the mixed vegetables to the pan and cook for 5 minutes, stirring occasionally to ensure they are evenly coated.
5. Sprinkle in turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well to combine all the spices with the vegetables.
6. Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for about 10 minutes, or until the vegetables are tender yet retain their vibrant colors.
7. In a blender, combine the soaked cashews with a small amount of water and blend into a smooth paste.
8. Stir the cashew paste into the curry and mix well. Allow it to cook for another 5 minutes to fully incorporate the flavors.
9. Season with salt to taste and garnish generously with fresh cilantro before serving.