Curl up with a bowl of the ultimate comfort food - a flavorful, warming curry. This wholesome vegetable korma ticks all the boxes: it has a flavor-packed, rich and creamy sauce made with yogurt and a blend of aromatic spices, blended cashews, coconut milk, and assortment of vibrant fresh vegetables.
Ingredients
The Veggies
2mediumpotatoes, cut into small, bite-sized pieces
4cupsmixed chopped vegetables, cauliflower, carrots, beans, bell peppers, corn, and peas all work well
½teaspoonEACH: ground cloves, fennel, fenugreek, and chili flakes
1cancoconut milk
½cupcashews
2tablespoonslemon juice
½cupyogurt, omit or use vegan yogurt for vegan
1tablespoonbrown sugar, sub coconut sugar or honey for paleo
Top with any or all: cashews, cilantro, lemon, and raisins
Instructions
Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside.
2 medium potatoes, 4 cups mixed chopped vegetables
While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.
1 tablespoon oil, 1 large onion, 2 inch piece of ginger, 4 cloves garlic
Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat. When the spices are fragrant and the tomato paste caramelized, after about 1 minute, add the coconut milk, cashews, lemon juice and 1 ¼ cups of water. Let the pot boil for 5 minutes to soften the cashews.
5.5 ounce can of tomato paste, 1 tablespoon EACH: curry powder and garam masala, 1 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom, ½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes, 1 can coconut milk, ½ cup cashews, 2 tablespoons lemon juice, 1-2 teaspoons sea salt
Working in batches, blend the curry until it is smooth then add it back to the pot.
½ cup yogurt, 1 tablespoon brown sugar, Top with any or all: cashews, cilantro, lemon, and raisins
Stir through the yogurt and brown sugar and add more sea salt, if needed. Stir the veggies into the curry and serve immediately topped with any or all of the toppings.