Ingredients
For the sauce
1/2C Water
1C Onion, chopped
3 cloves Garlic, peeled
1T Ginger, roughly chopped
1ea Jalapeno pepper stemmed and seeded
1/4C Raw cashews
For the korma
1T Vegetable oil
2t Curry powder
1t Ground turmeric
1t Garam masala
1/2t Cinnamon
1/2t Coriander powder
1/2t Kosher salt
1/2t Ground black pepper
1/8t Ground cardamom
1/2C Diced tomatoes
1/2C Unsweetened full fat coconut milk
3/4C Plain yogurt
1-1/2t Brown sugar
1C Yukon gold potato peeled and diced
1/2C Frozen peas
1/2C Carrots diced
1C Fresh green beans, chopped, or frozen thawed
1T Fresh cilantro, chopped
Process
Place the onion, garlic, ginger, jalapeno, cashews, and 1/2C of water in a blender
Process until pureed
Heat 1T of vegetable oil in a large sauté pan over medium heat
While the oil heats, place the curry powder, turmeric, garam masala, cinnamon, and coriander, kosher salt, black pepper, and cardamom in a small bowl
Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters
Stir in the spices and allow to cook for 2 to 3 minutes, until fragrant
Add the tomato, coconut milk, yogurt, brown sugar, potato, peas, carrots, and green beans
Stir well
Cover the pan
Allow to simmer on medium heat for 10 minutes
Uncover and cook for another 5 to 10 minutes, until the potatoes are tender
Garnish with fresh cilantro
Served with cooked basmati rice and naan bread
Storage
Once the korma has cooled to room temperature, you can store it in an airtight container in the refrigerator for 3-5 days
You can freeze this korma for up to 2 months
Defrost in the refrigerator overnight and reheat before serving
Reheat in the microwave or on the stovetop
If the korma is too thick, add a splash of coconut milk
218 calories per serving
