Dairy-Free Vegetable Korma with Almond Paste

Ingredients

• 4 cups Mixed vegetables (cauliflower, potatoes, carrots, beans)
• 1 large Onion
• 2 tbsp Ginger-garlic paste
• 1 cup Almonds
• 1 can Coconut milk
• 2 tbsp Tomato paste
• 0.5 cup Cashews
• 2 Green chilies
• 1 tsp Garam masala
• 0.5 tsp Turmeric powder
• 0.5 tsp Cumin powder
• 2 tbsp Vegetable oil
• 0.25 cup Cilantro
• to taste Salt

Instructions

1. 1Soak almonds and cashews in warm water for 30 minutes. Drain and blend with a little water to form a smooth paste. Set aside.
2. 2Heat vegetable oil in a pan. Sauté chopped onion until golden brown.
3. 3Add ginger-garlic paste and green chilies, sauté for a minute.
4. 4Add the mixed vegetables and cook for 5-7 minutes.
5. 5Stir in tomato paste, garam masala, turmeric powder, and cumin powder. Cook for 2-3 minutes.
6. 6Add the almond-cashew paste and coconut milk. Simmer for 15-20 minutes, or until the vegetables are cooked through and the sauce has thickened.
7. 7Season with salt to taste. Garnish with fresh cilantro before serving with rice or naan.

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