Ingredients
Scale
For the sauce:
- 1 medium yellow onion, peeled and coarsely chopped
- 3 cloves garlic
- 1-inch piece of ginger root, roughly chopped
- 1 jalapeno pepper, stemmed and seeded
- 1/4 cup cashews
- 1/2 cup water
For the korma:
- 1 Tablespoon grass fed butter or ghee
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/8 teaspoon ground cardamom
- 1/2 cup light coconut milk
- 3/4 cup plain nonfat yogurt
- 1 Tablespoon brown sugar
- 1 small golden potato, diced
- 1 medium zucchini, diced
- 1/4 of a large head of cauliflower, cut into small florets
- 1 carrot, peeled and chopped
- 2 – 3 mini sweet peppers, chopped (or 1/2 of a red bell pepper)
- 5 – 10 cherry tomatoes or 2 small tomatoes, chopped
- 1 cup frozen peas
- Fresh ground black pepper, to taste
Instructions
- Put the onion, garlic, ginger, jalapeno, cashews and water in a small blender cup and blend until it’s a nice smooth puree.
- Heat the butter (or ghee) in a large wok. While the butter is warming, measure out all the spices into a small bowl. Once hot, add the spices, stir and let the spices toast for a couple minutes or until fragrant. Stir in the pureed sauce, yogurt, brown sugar and all the veggies.
- Reduce heat to a simmer, cover and cook for 10 minutes, then uncover, stir and cook for another 10 minutes or until all the veggies (including the potato) are fully cooked and tender.
- Garnish with cilantro and roasted cashews and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: About 1 cup