Amy's Recipes

FOR THE SAUCE

• 1 medium yellow onion, peeled and halved
• 3 cloves garlic, peeled
• 1 (1-inch) piece ginger root, roughly chopped
• 1/4 cup raw cashews

FOR THE KORMA

• 1 tablespoon vegetable oil
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon cinnamon
• 1/2 teaspoon coriander
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon ground cardamom
• 2 small tomatoes, diced
• 1 can coconut milk
• 1/3 c raisins
• 1/2 cup plain yogurt
• 2 small potatos, peeled and diced
• 2 cup fresh vegetables (e.g. cauliflower, peas, carrots, and chickpeas)

INSTRUCTIONS

1. Place the onion, garlic, ginger, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
2. Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
3. Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
4. Add the tomato, coconut milk, yogurt, potato, vegetables. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
5. Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Add raisins. Serve with cooked basmati rice and naan bread.

Adapted from https://thewanderlustkitchen.com/creamy-indian-vegetable-korma/