Creamy Indian Vegetable Korma

Ingredients

FOR THE SAUCE

• 1 medium yellow onion, peeled and halved
• 3 cloves garlic, peeled
• 1 (1-inch) piece ginger root, roughly chopped
• 1 jalapeno pepper, stemmed and seeded
• 1/4 cup raw cashews

FOR THE KORMA

• 1 tablespoon vegetable oil
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon cinnamon
• 1/2 teaspoon coriander
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon ground cardamom
• 2 small tomatoes, diced
• 1/2 cup canned, unsweetened full-fat coconut milk
• 3/4 cup plain yogurt
• 1 1/2 teaspoons brown sugar
• 1 medium waxy potato, peeled and diced
• 1 cup frozen peas and carrot mix
• 1 cup chopped fresh green beans

Directions

1. Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
2. Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
3. Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
4. Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
5. Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

Nutrition

Saturated Fat Trans Fat Cholesterol Sodium Carbohydrates