Vegetable Korma

Wow! This was an amazing and delicious vegan friendly curry I found at Happy Vegan Face’s blog. Of course I’ve doubled and slightly modified the original recipe, which I’ll share below. Despite it’s long ingredient list and many steps, this curry is really easy and worth making.

Vegetable Korma

• 4-5 small Russet Potatoes, cubed
• 1 cup frozen Green Peas
• 1 tsp ground Cumin
• 1 tsp ground Coriander
• 1 tsp Chili Powder
• 1 tsp Cardamon
• 1 tsp Garlic Powder
• 1 tsp Garam Masala
• 1/2 tsp Turmeric
• 1 tsp Sea Salt
• 4 tsp Mustard Seeds
• 4 tbsp raw Cashews
• Peanut Oil
• 2 Onions, roughly chopped
• 2 inches Ginger, roughly chopped
• 6 cloves Garlic, crushed and roughly chopped
• 1-3 tsp Garlic Chilli Paste
• 1/2 cup water
• 3 Carrots, coined or other
• 1/2 head Cauliflower, chopped
• 2 Tomatoes, diced
• 1 can Coconut Milk
• 1/2 cup Veggie Stock

1. Boil potato in pot of water. Cook until becoming tender and then add peas. Cook another minute or two and then strain and set aside.
2. In dry skillet (I used cast iron) toast combined dry spices (including salt) over medium heat until they become very fragrant. Don’t let them burn! Remove and set aside.
3. Grind cashews in food processor to a fine powder. Remove and set aside with spices.
4. In wok, heat peanut oil on medium high heat. Saute onion, ginger, garlic and chilli paste until soft. Transfer to food processor and pulse into a paste with the .5 cup water.
5. Saute carrots and cauliflower in the wok until tender. You may want to add a touch of water and a lid to steam them a bit.
6. To carrots and caulifower, add potatoes and peas, spices and cashews. Toss and cook for 3 minutes. Don’t let it stick or burn.
7. Add tomatoes and onion paste and toss and cook another 5 minutes.
8. Add coconut milk and stock and simmer 5 minutes. Serve over brown rice!