Vegan Vegetable Korma

🛒 Ingredients

• Coconut oil 30 g · 240 kcal
• Onion 150 g · 60 kcal
• Garlic cloves 20 g · 30 kcal
• Fresh ginger 15 g · 12 kcal
• Raw cashews 70 g · 390 kcal
• Water 60 g · 0 kcal
• Ground cumin 2 g · 8 kcal
• Ground coriander 2 g · 6 kcal
• Turmeric powder 1 g · 3 kcal
• Garam masala 2 g · 7 kcal
• Mild chili powder 1 g · 3 kcal
• Potatoes 300 g · 230 kcal
• Carrots 120 g · 50 kcal
• Green beans 100 g · 30 kcal
• Frozen green peas 150 g · 120 kcal
• Full-fat coconut milk 400 g · 800 kcal
• Vegetable broth 240 g · 24 kcal
• Fresh spinach 60 g · 14 kcal
• Fresh cilantro (for garnish) 10 g · 2 kcal

👨‍🍳 Instructions

1. Soak cashews in hot water for 15-20 minutes, then drain and blend with 1/4 cup fresh water to form a smooth paste. Set aside.
2. Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté until softened and translucent, about 5-7 minutes.
3. Add minced garlic and grated ginger to the pot. Cook for 1-2 minutes until fragrant, being careful not to burn.
4. Stir in ground cumin, coriander, turmeric, garam masala, and mild chili powder. Cook for another minute, stirring constantly, until aromatic.
5. Add cubed potatoes and sliced carrots to the pot, stirring to coat them with the spice mixture. Pour in vegetable broth and bring to a simmer.
6. Cover the pot and cook for 10-15 minutes, or until potatoes and carrots are almost tender.
7. Stir in green beans, frozen green peas, full-fat coconut milk, and the prepared cashew paste. Bring the korma back to a gentle simmer.
8. Continue to cook, uncovered, for another 5-7 minutes, stirring occasionally, until vegetables are tender and the sauce has thickened slightly. Season with salt and a pinch of sugar to taste.
9. Stir in fresh spinach until it wilts, then remove from heat. Garnish with fresh cilantro before serving.