Easy Vegetable Korma

• porciones: 8 servings
• tiempo activo: 20 minutes
• tiempo total: 40 minutes

Ingredientes

4 medium carrots (peeled and sliced 1/2 inch thick)

3 medium gold potatoes (peeled and chopped in 1 1/2 inch chunks)

4 cups cauliflower florets

1 cup chopped green beans

14 ounce can diced tomatoes

1 yellow onion (peeled and quartered)

2 inches fresh ginger

6 cloves garlic

2 tablespoons vegetable oil

3/4 cup raw cashews

13 ½ ounces full fat coconut milk (or plant based yogurt, about 1 cup)

2 teaspoons garam masala

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon dried coriander

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon cayenne pepper (optional for heat)

1/2 teaspoon ground black pepper

2-3 teaspoons salt (or to taste)

2 tablespoons brown sugar

1 cup frozen peas

cooked basmati rice

Vegan Naan

chopped fresh cilantro

Instrucciones

Soak the cashews: Add 1 cup of raw cashews to a small bowl, and cover with boiling hot water. I use my tea kettle to warm the water up. Let them soak while you get the vegetables boiling.

Boil the vegetables: Add the carrots, potatoes, cauliflower and green beans to a large pot and cover with water. Bring to a boil and cook for 10-15 minutes, until the potatoes are fork tender. Drain and set aside.

While the vegetables are boiling, make the puree: Add the canned tomatoes, onion, ginger and garlic to a blender or food processor. Blend until a smooth puree forms.

Cook puree and spices: In a large pan (large enough to hold all the vegetable when they're done boiling) warm the oil over medium heat. Pour in the puree, being careful to avoid splashes. Stir in the spices, pepper, salt and brown sugar and simmer for 2-3 minutes, until fragrant.

Blend the cashew coconut cream: Drain the cashews. Add the cashews and the can of coconut milk to your blender (no need to rinse it out from the tomatoes), and blend until smooth. Pour the cashew/coconut mixture into the pan with the tomato puree.

Add the vegetables: Add the frozen peas and let them simmer for 1-2 minutes. Now add the boiled mixed vegetables to the pan and stir to coat them in the sauce. Simmer everything together for 10 minutes on low-medium heat, stirring frequently. If the mixture gets too thick, add a little water to thin it out. Taste; add salt or other seasonings (pepper, cayenne, brown sugar) as desired.

Serve with cooked basmati rice, chopped fresh cilantro and naan.

Nutrición

• Calorías: 291 kcal
• Grasa Total: 16 g
• Grasa Saturada: 10 g
• Grasa No Saturada: 4 g
• Sodio: 705 mg
• Carbohidratos Totales: 34 g
• Fibra Dietética: 7 g
• Azúcares Totales: 10 g
• Proteína: 8 g