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Vegetable Korma


Source: Loving It Vegan | Serves: 4 | Time: ~20 min


1/2 cup raw #cashews

1 14 oz-can coconut milk

2 tbsp EVO

1 onion, chopped

1 tsp minced garlic

1 tsp ginger powder

1 tbsp curry powder

1/2 tsp cumin

1/2 tsp coriander powder

1/2 tsp cinnamon

1/2 tsp turmeric

1/2 tsp cardamom

1/4 tsp ground cloves

1/4 tsp ground fennel

1/2 cup tomato paste

1 18-oz bag frozen veggies (I used #broccoli, #cauliflower, #carrots and #peas)

1 tbsp coconut sugar

Salt, to taste

Rice or quinoa, for serving


Add the cashews and coconut milk to a blender and blend until very smooth. Set aside.

Add the olive oil to a pot along with the chopped onion, garlic, ginger, curry powder, cumin, coriander powder, cinnamon, turmeric, cardamom, ground cloves and fennel and sauté until onions are softened.

Add in the tomato paste and frozen vegetables and sauté until the vegetables begin to soften slightly.

Add in the blended coconut cashew cream mix and simmer until the vegetables are cooked.

Add coconut sugar and salt to taste.

Serve rice.

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