Vegetable Korma

Ingredients

• Fresh cilantro (2 tablespoons, chopped (for garnish))
• Salt (to taste)
• Garam masala (1/2 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Tomato (1, chopped)
• Coconut milk (1 can (400ml))
• Cashews (1/4 cup)
• Mixed vegetables (2 cups, chopped (e.g., carrots, peas, cauliflower, bell peppers))
• Ginger (1-inch piece, grated)
• Garlic (3 cloves, minced)
• Onion (1, finely chopped)
• Vegetable oil (2 tablespoons)

Instructions

1. Heat vegetable oil in a large pan over medium heat.
2. Add the chopped onion and cook until golden brown, about 5 minutes.
3. Add minced garlic and grated ginger, and cook for another 2 minutes.
4. Add the mixed vegetables and cook for 5 minutes, stirring occasionally.
5. Meanwhile, in a blender, blend cashews and coconut milk until smooth.
6. Pour the cashew-coconut mixture into the pan with vegetables.
7. Add chopped tomato, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Stir well to combine.
8. Cover the pan and simmer for 15-20 minutes, or until the vegetables are cooked and the sauce has thickened.
9. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.