Gluten-Free Vegetable Korma with Quinoa

Ingredients

• 4 cups Mixed vegetables (carrots, peas, potatoes, beans)
• 1 cup Quinoa
• 1 medium Onion
• 1 tbsp Ginger-garlic paste
• 1/2 cup Cashews
• 1 can (13.5 oz) Coconut milk
• 2 tbsp Korma masala
• 2 tbsp Ghee or oil
• 1/4 cup Cilantro

Instructions

1. 1Measure the 1 cup of Quinoa into a fine-mesh sieve and rinse under cold running water for 1 minute. Transfer the rinsed 1 cup of Quinoa to a medium saucepan. Add 2 cups of water and a pinch of salt (optional, not listed as ingredient). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
2. 2Place the 1/2 cup of Cashews in a small bowl and cover with very hot water. Let them soak for 15 minutes. Drain the soaked cashews and transfer them to a blender or food processor. Add 2 tablespoons of water and blend until you have a very smooth paste. Scrape down the sides of the blender as needed.
3. 3Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the 2 tablespoons of Ghee or oil. Once the ghee or oil is shimmering, add the 1 medium Onion, cut into 1/2-inch dice. Cook, stirring occasionally, for 8-10 minutes, or until the onion is soft and golden brown.
4. 4Add the 1 tablespoon of Ginger-garlic paste to the pot with the onions. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the paste.
5. 5Add the 4 cups of Mixed vegetables (carrots, peas, potatoes, beans) and the 2 tablespoons of Korma masala to the pot. Stir well to coat the vegetables with the spices. Cook for 5 minutes, stirring occasionally, allowing the vegetables to soften slightly and the spices to toast.
6. 6Stir the smooth cashew paste into the pot with the vegetables. Pour in the 1 can (13.5 oz) of Coconut milk. Stir everything together until well combined. Bring the mixture to a gentle simmer over medium-low heat. Cook for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened to your desired consistency. The sauce should coat the back of a spoon.
7. 7Fluff the cooked 1 cup of Quinoa with a fork. Spoon the vegetable korma into shallow bowls. Serve the vegetable korma over the fluffy 1 cup of Quinoa. Garnish generously with the 1/4 cup of fresh Cilantro, roughly chopped.

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