Vegetable Korma
Ingredients
The sauce
-
1
cup
cashews
-
1
14-15 ounce can
coconut milk
-
2
cloves
garlic
-
2
teaspoons
ginger paste or grated fresh ginger
-
1
fresh
jalapeno
-
2
tablespoons
Indian curry powder
-
1
teaspoon
ground turmeric
-
1
tablespoon
olive oil or coconut oil
The vegetables
-
1
white onion
peeled and sliced
-
2-3
cups
vegetables of your choice
-
½
cup
raisins
-
¼
cup
agave nectar or honey, or sugar (to taste)
-
1-2
cups
water (start with 1)
-
1
teaspoon
salt (to taste)
For garnish and serving
-
1
tablespoon
cilantro leaves
-
1
tablespoon
cashews
-
6
cups
cooked basmati rice
Instructions
- Soak cashews in coconut milk for 1 hour.
- Blend the soaked cashews with coconut milk, garlic, ginger, jalapeno, curry powder, and turmeric until smooth.
- Heat oil in a large pot over medium-high heat and sauté sliced onion until soft.
- Add the mixed vegetables and pour the blended coconut milk mixture over them.
- Add 1 cup of water and salt, then stir in the raisins.
- Bring to a low boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Adjust thickness with more water if needed and sweeten to taste with agave or sugar.
- Serve hot over basmati rice, garnished with cilantro and additional cashews.
Nutrition Facts (estimated)
Servings
6
Calories
1236
Total fat
45g
Total carbohydrates
190g
Total protein
24g
Sodium
467mg
Cholesterol
0mg
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