Vegan Korma with Cashew Cream

Ingredients

• 1 cup Cashews (raw, unsalted)
• 2 cups Mixed Vegetables (carrots, peas, beans, potatoes)
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 tablespoons Korma Masala
• 1/2 can Coconut Milk
• 2 tablespoons Oil
• 1/4 cup Cilantro

Instructions

1. 1Place the 1 cup of raw, unsalted cashews in a heatproof bowl. Pour enough hot water over them to cover completely. Let them soak for 30 minutes. After soaking, drain the cashews thoroughly. Put the drained cashews into a blender. Add about 1/4 cup of fresh water to the blender. Blend until the cashews form a completely smooth, creamy paste. Set the cashew cream aside.
2. 2Peel and finely chop the 1 medium onion. Peel and mince the 4 cloves of garlic. Peel and finely grate the 1 inch of ginger. Place a large, heavy-bottomed pot on the stove over medium heat. Add the 2 tablespoons of oil to the pot. Heat the oil to 300°F (150°C). Add the chopped onion to the hot oil. Cook the onion, stirring occasionally, for 5-7 minutes, or until it looks softened and translucent.
3. 3Add the minced garlic and grated ginger to the pot with the softened onions. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
4. 4Add the 2 cups of mixed vegetables (carrots, peas, beans, potatoes) and the 2 tablespoons of korma masala to the pot. Stir everything together well to coat the vegetables and spices. Cook for 2 minutes, stirring constantly.
5. 5Pour the prepared cashew cream and the 1/2 can of coconut milk into the pot. Stir well to combine with the vegetables and spices. Bring the mixture to a gentle simmer over medium-low heat.
6. 6Reduce the heat to low. Cover the pot and let the korma simmer for 15-20 minutes. Stir occasionally. The korma is ready when the 2 cups of mixed vegetables are tender when pierced with a fork.
7. 7Remove the pot from the heat. Stir in the 1/4 cup of chopped cilantro. Serve the vegan korma hot with rice or gluten-free naan.

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