Vegetable Korma

SERVES 4-6

PREP TIME 30 mins (+30 mins soak time)

DIFFICULTY Easy

INGREDIENTS

1 cup raw cashews
1 tablespoon vegetable oil
1 onion, sliced into rings
2 cloves garlic, peeled and roughly chopped
1 eschallot, peeled and roughly chopped
1 inch ginger, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
2 roma tomatoes
1/2 teaspoon salt
2 c stock - your choice here, veg or vegetarian chicken style stock. 
1 can coconut milk
½ caulflower
2 carrots
400 g button mushrooms
2 potatoes
½ c frozen peas
2 cups baby spinach, divided
1/4 cup coriander leaves, for garnish
Naan to eat with

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METHOD

Soak the cashews in water for at least 30 minutes, or up to 2 hours.

Heat the oil in a large heavy based pot over medium heat. Add the oil and onion and cook until you freak out and slightly burn/char them, 10mins. Remove from the pan and set aside. 

In a high speed blender, add the garlic, ginger, cumin, coriander, turmeric, garam masala, tomatoes and salt and blend until smooth. 

Add this to the pan and cook for 1 minute, stirring constantly, until aromatic and delicious. 

Add the stock and the coconut milk. Bring to a boil, then reduce heat to low and simmer very gently for 15 minutes, or until the sauce has thickened.

Add the vegetables and cook until tender, about 5-10 minutes, aside from the spinach, add that for the last 30 seconds only, reserving some to have fresh on the side. 

Eat with fresh spinach, coriander, most desirable burnt onions and hot naan.