Treat yourself with this twist on a traditional korma.
- 1 cup roasted, salted cashews, plus additional for garnish
- 1 can coconut milk (14 or 15 oz.)
- 2 cloves garlic, peeled
- 2 tsp. ginger paste
- 1 fresh jalapeno, seeded and stemmed
- 1-2 Tbsp. curry powder
- 1 tsp. ground turmeric
- 1 Tbsp. olive oil
- 1 small, white onion, peeled and sliced
- Several cups of vegetables of your choice
- Ex: 1 small cauliflower, 8 oz. sliced mushrooms, 2 medium carrots and 2 cups of green beans
- Water, as needed
- Salt, to taste
- In a small mixing bowl, stir the cup of cashews into the coconut milk (shake can well before opening) and let soak for 1 hour.
- Pour the coconut milk and cashews into a blender. Add the garlic, ginger, jalapeno, curry powder and turmeric. Blend until smooth.
- In a large pot with a lid, heat the olive oil over medium-high heat. Add the sliced onion and cook until soft, but not browned. Add the remaining vegetables to the pot and pour the coconut milk mixture over the top. Add 2 cups of water and about ½ tsp. of salt.
- Cover the pot and bring to a low boil. Reduce heat to medium and let simmer for 15-20 minutes, stirring occasionally to be sure the sauce doesn't burn. Add more water if the sauce is too thick. When the vegetables are tender, taste and adjust seasonings as needed. Serve the korma hot, sprinkled with some additional cashews.