Creamy Vegetable Korma

 

1 cup chopped onion
1 tsp garlic powder

1-inch piece ginger root or 1 Tbls ginger paste
1/4 cup raw cashews

1 cup chopped tomatoes

1/2 cup water or soup stock
1 tablespoon coconut oil
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cardamom
1 1/4 cup canned coconut milk
1 1/2 teaspoons brown sugar
1 lb potato, diced
1 cup chopped fresh green beans

1/4 cup minced celery

Place the onion, garlic, ginger, cashews, tomatoes, and water/stock in a blender, blend until smooth.

Heat the coconut oil in a large pot 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.

Pour the pureed mixture into the pot. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes.

Stir in the rest of the ingredients. Cover the pot and simmer for 10 minutes.

Uncover and cook a further 5 to 10 minutes, until the potatoes are soft.

 

Serve with cooked rice and naan bread.