Cashew Vegetable Korma
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt to taste
- 1 tablespoon olive oil
- water as needed
- 1 teaspoon ground turmeric
- 2 cloves garlic peeled
- 1 cup roasted salted cashews plus additional for garnish
- 1 can coconut milk (14 or 15 ounces--shake the can well
- 2 teaspoons ginger paste
- 1 fresh jalapeno seeded and stemmed
- 1 to 2 tablespoons curry powder (i like penzy's maha
- 1 small, white onion peeled and sliced
- several cups of vegetables of your choice (i used 8 ounces sliced mushrooms, two medium carrots, and two cups of green beans)
- Carbohydrate 0.568105 g
- Cholesterol 0 mg
- Fat 0.590613333574557 g
- Fiber 0.0730166664123535 g
- Protein 0.0900883333333333 g
- Saturated Fat 0.0856333333666415 g
- Serving Size 1 1 Serving (4g)
- Sodium 581.712583333338 mg
- Sugar 0.495088333587646 g
- Trans Fat 0.0236891666731991 g
- Calories 8 calories
In a small mixing bowl, stir the cup of cashews into the coconut milk and let them soak for an hour.Pour the coconut milk and cashews into a blender. Add the garlic, ginger, jalapeno, curry powder, and turmeric. Blend until the mixture is smooth.In a large pot with a lid, heat the olive oil over medium-high heat. Add the sliced onion and cook until it is soft, but not browned. Add the remaining vegetables to the pot and pour the coconut milk mixture over the top. Add two cups of water and about a half teaspoon of salt.Cover the pot, and bring to a low boil. Reduce heat to medium and let it simmer for 15-20 minutes, stirring occasionally to be sure the sauce doesn't burn. Add more water if the sauce is too thick. When the vegetables are tender, taste and adjust seasonings as needed. Serve the korma hot, sprinkled with some additional cashews.
