Vegetable Korma

Vegetable korma is a flavorful Indian dish made with a creamy coconut and cashew sauce, mixed vegetables, and aromatic spices.

Ingredients - Serves 4

Fresh cilantro - 2 tablespoons, chopped (for garnish)
Salt - To taste
Garam masala - 1/2 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Tomato - 1, chopped
Coconut milk - 1 can (400ml)
Cashews - 1/4 cup
Mixed vegetables - 2 cups, chopped (e.g., carrots, peas, cauliflower, bell peppers)
Ginger - 1-inch piece, grated
Garlic - 3 cloves, minced
Onion - 1, finely chopped
Vegetable oil - 2 tablespoons

Heat vegetable oil in a large pan over medium heat.
Add the chopped onion and cook until golden brown, about 5 minutes.
Add minced garlic and grated ginger, and cook for another 2 minutes.
Add the mixed vegetables and cook for 5 minutes, stirring occasionally.
Meanwhile, in a blender, blend cashews and coconut milk until smooth.
Pour the cashew-coconut mixture into the pan with vegetables.
Add chopped tomato, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Stir well to combine.
Cover the pan and simmer for 15-20 minutes, or until the vegetables are cooked and the sauce has thickened.
Garnish with fresh cilantro and serve hot with steamed rice or naan bread.