Coconut Vegetable Kurma

Ingredients

• Salt - To taste
• Fresh cilantro - 2 tablespoons, chopped
• Cashews - 10, soaked in water
• Coconut milk - 1 cup
• Garam masala - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Mixed vegetables - 2 cups, chopped (carrots, beans, peas, potatoes, etc.)
• Ginger - garlic paste - 1 tablespoon
• Onion - 1, finely chopped
• Coconut oil - 2 tablespoons

Instructions

1. Heat coconut oil in a pan over medium heat.
2. Add the chopped onion and sauté until golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add the mixed vegetables and cook for 5 minutes, stirring occasionally.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well.
6. Add coconut milk and bring to a simmer. Cook for 10 minutes or until the vegetables are tender.
7. Meanwhile, blend the soaked cashews with a little water to make a smooth paste.
8. Add the cashew paste to the curry and mix well. Cook for another 5 minutes.
9. Season with salt to taste and garnish with fresh cilantro.
10. Serve hot with rice, roti, or naan.