Spicy Vegetable Korma

Spicy Vegetable Korma

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 1/2 cups cashew nuts
  • 2 cloves garlic
  • 2 tsp ginger paste
  • 1 onion, roughly chopped
  • 1 cup water
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 onion, finely chopped
  • 2 green chillies, finely chopped
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 400g cauliflower florets
  • 220g new potatoes, quartered
  • 1 large carrot, diced
  • 1 green bell pepper, chopped
  • 1/2 cup frozen peas
  • 1 tin coconut milk
  • 1 cup thick cream (heavy cream)
  • 1 tsp curry powder
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala

Directions

  1. In a blender or food processor, combine the garlic, ginger, kashmiri chillies, tomato puree and tinned tomatoes until smooth.
  2. Heat the ghee in a large pan on a medium or high heat and add the onions. Cook until golden, then add the turmeric, garam masala, tandoori masala and chilli powder. Stir for about 30 seconds. Pour in the blended tomato mixture and cream (or half and half), add the salt and soy sauce and stir to combine.
  3. Add the vegetables and stir in with the sauce mixture. Cover and cook on a low to medium heat for about 20 minutes until the veg is tender.

Serve with Basmati rice and naan bread.

Enjoy!

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