Vegetable Korma with Coconut Milk
Ingredients
- 1 cup chopped onion
- 1 cup chopped tomato
- 2 cloves garlic, peeled
- 1-inch piece ginger, peeled
- ¼ cup cashews
- 4 tablespoons ghee
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon ground cinnamon
- 1 (14-ounce) can unsweetened coconut milk
- 1 tablespoon lime juice
- 2 teaspoons honey
- 1 cup diced potato
- ½ cup diced carrots
- 1 cup cauliflower florets
- ½ cup chopped green beans
- 1 cup cooked chickpeas
- fresh cilantro, for serving
- cooked jasmine rice, for serving
- naan bread, for serving
Instructions
- Combine onion, tomato, garlic, ginger, and cashews in bowl of food processor. Process until smooth and cashews are finely ground. Heat ghee in a Dutch oven or large skillet with a lid over medium heat. Add onion mixture, curry powder, garam masala, turmeric, and cinnamon. Cook, stirring, until darkened, about 5 minutes. Stir in coconut milk, lime juice, honey, potatoes, and carrots. Cover and cook until vegetables are almost tender, 8–10 minutes. Add cauliflower and greens, cover, and cook until tender, 5–10 minutes. Stir in chickpeas to heat through. Serve topped with cilantro alongside rice and naan bread.
