Vegetable Korma

Ingredients

Vegetable oil

2 tablespoons

Onion

1 large, chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Mixed vegetables

3 cups (carrots, peas, bell peppers, etc.)

Tomato

1 medium, chopped

Coconut milk

1 can (13.5 oz)

Cashews

1/2 cup, soaked in warm water for 30 minutes

Salt

to taste

Turmeric powder

1 teaspoon

Coriander powder

1 teaspoon

Cumin powder

1 teaspoon

Garam masala

1 teaspoon

Fresh cilantro

for garnish

Instructions

1. In a large pan, heat vegetable oil over medium heat.
2. Add the chopped onion and sauté until golden brown, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Add the mixed vegetables to the pan and sauté for about 5 minutes, stirring occasionally until they begin to soften.
5. While the vegetables are cooking, drain the soaked cashews and blend them with the coconut milk in a blender until smooth and creamy.
6. Pour the cashew-coconut mixture into the pan with the sautéed vegetables.
7. Add the chopped tomato, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Stir well to ensure everything is evenly coated.
8. Cover the pan and let it simmer for 15-20 minutes, or until the vegetables are tender and the sauce has thickened to your desired consistency.
9. Garnish with fresh cilantro just before serving.