Creamy Coconut Veggie Korma

Creamy Coconut Veggie Korma

Ingredients:

• 1 cup coconut milk
• 1/2 cup raw cashews
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup peas
• 2 carrots, sliced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Soak the cashews in warm water for 15 minutes, then blend with 1/4 cup water until smooth to make cashew cream.
2. Heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions, garlic, and ginger to the pan and sauté until the onions are translucent.
4. Mix in bell peppers, carrots, and peas and continue to cook for about 5 minutes, or until vegetables are slightly tender.
5. Sprinkle the coriander powder, turmeric, and garam masala over the vegetables, and stir well.
6. Pour in the coconut milk and cashew cream, and let the mixture come to a gentle simmer.
7. Reduce heat, cover, and let it cook for about 10 minutes, or until the vegetables are fully cooked and the sauce has thickened.
8. Season with salt to taste and garnish with fresh cilantro.
9. Serve hot with cooked rice or naan bread. Enjoy your royal vegan feast!