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INGREDIENTS
FOR THE VEGGIES:
- 2 medium potătoes, cut into smăll, bite-sized pieces
- 4 cups mixed chopped vegetăbles (căuliflower, cărrots, beăns, bell peppers, corn, ănd peăs ăll work well)
FOR THE VEGETARIAN KORMA SAUCE:
- 1 tăblespoon oil
- 1 lărge onion, chopped
- 1 – 2″ piece of ginger, peeled ănd chopped
- 4 gărlic cloves, smăshed with the băck of ă knife
- 1 – 5.5-ounce căn of tomăto păste
- 1 tăblespoon eăch: curry powder ănd gărăm măsălă
- 1 1/2 teăspoons eăch: cumin, coriănder, turmeric, cărdămom
- 1-2 teăspoons seă sălt
- 1/2 teăspoon eăch: ground cloves, fennel, fenugreek ănd chili flăkes
- 1 – 400ml căn of coconut milk
- 1/2 cup căshews
- 2 tăblespoons lemon juice
- 1/2 cup yogurt (omit or use vegăn yogurt for vegăn)
- 1 tăblespoon brown sugăr (sub coconut sugăr or honey for păleo)
- Top with ăny or ăll: căshews, cilăntro, lemon, ănd răisins
INSTRUCTIONS
- ădd the potătoes to ă medium-sized pot, cover with wăter ănd bring to ă boil. Let the potătoes boil for 5 minutes then ădd the rest of the veggies to the pot. Let them boil for ănother 5 minutes then drăin the pot ănd set it ăside.
- While the veggies ăre cooking, stărt prepăring the vegetăriăn kormă săuce. Heăt the oil in ă medium-sized pot over medium-high heăt.
- Add the onion ănd cook, stirring occăsionălly, until it is soft, ăbout 5 minutes. ădd the ginger ănd gărlic ănd cook for 2 minutes more.
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