Vegetable Korma

Ingredients

• 1/2 cup raw cashews, soaked in hot water 30 minutes
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp garam masala
• 1 tsp turmeric
• 2 cups mixed vegetables (carrots, peas, cauliflower)
• 1.5 cups vegetable broth

Method

1. 1

   Drain the soaked cashews and blend with 1/2 cup water until completely smooth — blending them into a paste like this before they go into the sauce is what gives korma its signature velvety, creamy body without any dairy at all.

2. 2

   Heat olive oil in a large pot, sauté onion 5-6 minutes until softened, add garlic and ginger, cooking 1 minute.

3. 3

   Stir in garam masala and turmeric, cooking 30 seconds.

4. 4

   Add mixed vegetables and broth, bring to a simmer, and cook 12-15 minutes until vegetables are tender.

5. 5

   Stir in the cashew paste, simmer 3-4 minutes until thickened and creamy, season with salt.