Ingredients:
For the veggies:
2 medium potatoes, cut into small, bite-sized pieces 4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well)
For the vegetarian korma sauce:
1 tablespoon oil 1 large onion, chopped 1 2-inch piece of ginger, peeled and chopped 4 garlic cloves, smashed with the back of a knife 1 5.5-ounce can of tomato paste 1 tablespoon each: curry powder and garam masala 1 1/2 teaspoons each: cumin, coriander, turmeric, cardamom 1–2 teaspoons sea salt
1/2 teaspoon each: ground cloves, fennel, fenugreek and chili flakes 1 400ml can of coconut milk 1/2 cup cashews 2 tablespoons lemon juice 1/2 cup yogurt (omit or use vegan yogurt for vegan) 1 tablespoon brown sugar (sub coconut sugar or honey for paleo) Top with any or all: cashews, cilantro, lemon, and raisins
Method:
- 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.
- 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.
- 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 1/4 cups of water.
- Let the pot boil for 5 minutes to soften the cashews.
- Working in batches, blend the curry until it is smooth then add it back to the pot.
- 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.
Preparation: 1hr Serves: 4