Quick Vegan Vegetable Korma

Ingredients

• 4 cups Mixed vegetables (carrots, peas, potatoes, cauliflower)
• 1 can (14oz) Full-fat coconut milk
• 1 large Yellow onion, finely diced
• 0.25 cup Raw cashews, soaked in hot water
• 1 tablespoon Garlic-ginger paste
• 2 tablespoons Korma spice blend (or garam masala)
• 0.5 teaspoon Turmeric powder
• 2 tablespoons Vegetable oil
• 0.5 cup Tomato puree
• 0.25 cup Fresh cilantro, chopped(optional)

Instructions

1. 1

   Blend the soaked cashews with 1/4 cup of water until a smooth cream forms.

2. 2

   Heat oil in a large pan and sauté the onions until translucent and golden brown.

3. 3

   Stir in the garlic-ginger paste and cook for 1 minute until fragrant.

4. 4

   Add the korma spice blend, turmeric, and tomato puree; cook for 3 minutes until the oil starts to separate.

5. 5

   Add the mixed vegetables and toss to coat thoroughly in the spice base.

6. 6

   Pour in the coconut milk and cashew cream, then bring to a gentle simmer.

7. 7

   Cover and cook for 10-12 minutes until the vegetables are tender but not mushy.

8. 8

   Garnish with fresh cilantro and serve hot with basmati rice or vegan naan.