Vegan Korma

A rich and creamy vegan version of the classic korma dish, packed with flavorful vegetables and aromatic spices.

Ingredients:

• 2 cups cauliflower florets
• 1 cup diced potatoes
• 1 cup carrots, sliced
• 1 cup green peas
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can coconut milk
• 1/2 cup cashews
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

In a large skillet, heat vegetable oil over medium heat

Add cumin seeds and let them splutter

Add chopped onion, garlic, and ginger

Saut until onions are translucent

Add cauliflower, potatoes, carrots, and green peas

Cook for 5-7 minutes until slightly tender

Add coriander powder, turmeric powder, and garam masala

Stir well to coat the vegetables

Pour in coconut milk and bring to a simmer

Cover and cook for 15-20 minutes or until vegetables are cooked through

In a blender, blend cashews with a little water to form a smooth paste

Stir the cashew paste into the korma to thicken the sauce

Season with salt to taste

Garnish with fresh cilantro before serving

Serve hot with rice or naan bread