This healthier vegetable korma is pure comfort in a bowl.

I hope you love it!

RECIPE

Yield
4 servings

Ingredients

• 1/2 cup cashews

• 1 tbsp avocado or coconut oil
• 5 cups chopped mixed veggies of choice
• Salt and pepper

• 1 tbsp avocado or coconut oil
• 1/2 tsp turmeric
• 1 chopped onion
• 1 tsp minced ginger
• 4 minced garlic cloves
• 2 tsp garam masala
• Pinch cayenne
• 2 tbsp tomato paste
• 1/4 cup plain or coconut yogurt or coconut cream

• 1 Ceylon cinnamon stick
• 4 cardamom pods
• 1 tbsp chopped cilantro

Method

Soak the cashews in 1/2 cup warm water.

Sauté the veggies in oil with salt and pepper until softened, about 5 min. Set aside.

In a separate pan, sauté the onions and turmeric in oil until softened. Add the garlic, ginger and garam masala and sauté for another minute. Add the tomato paste and sauté for 2 min. Add the cashews and cook everything together for a couple minutes.

Transfer to a high powered blender like the @vitamix with the yogurt or coconut cream and blend until smooth.

Add the sauce to the veggies with 3 cups of water, cinnamon stick and gentle smashed cardamom pods and simmer for 10 minutes. Add salt to taste.

Garnish with coriander and serve over steamed rice.

Sprinkle with more cayenne if you’re anything like me.