Kaju Vegetable Korma

• YIELD: Serves 4 (4 Servings)
• PREP: 10 mins
• COOK: 30 mins
• READY IN: 40 mins

Cashew nuts add depth to this complex tasting dish- but it couldn't be easier to make!

Ingredients

• 1 Tsp Coconut Oil
• 2 Red Onions Diced
• 4 Garlic Cloves Crushed
• 2 Tsp Black Mustard Seeds
• 2 Tsp Dried Fenugreek Leaves
• 1 Tsp Chilli Flakes
• 2 Tsp Ground Turmeric
• 2 Tsp Garam Masala
• 1 Cup Pumpkin Cubed
• 3 Potatoes Cubed
• 2 Carrots Sliced
• 1 Green Capsicum Diced
• 1 Cup Broccoli Florets
• 1/2 Cup Raw Cashews (Kaju)
• 1 Cup Coconut Cream
• 1 1/2-2 Cups Water
• 2 Tbsp Tomato Paste
• 2 Tomatoes Diced
• Pinch of Himalayan Sea Salt

Instructions

1. Heat oil in a large pot
2. Process cashews in a blender or processor with 50ml water; set aside
3. Saute onions and garlic until translucent, then add mustard seeds and stir for 30 seconds until they pop
4. Add fenugreek leaves, chilli flakes, turmeric and garam masala, and stir briskly until fragrant
5. Add pumpkin, potatoes, carrots, capsicum, and broccoli and stir to coat
6. Whisk cashew paste, coconut cream, water and tomato paste together and add to pot
7. Bring to a boil, then simmer for 25 minutes, stirring occasionally
8. Add tomatoes and salt and cook for another 10 minutes or until vegetables are soft
9. Serve with cashew nuts, coriander and fresh naan or rice

• CUISINE: Indian
• COURSE: Main Meals
• SKILL LEVEL: Easy