Coconut vegetarian korma

INGREDIENTS

FOR THE VEGGIES:

• 2 medium potătoes, cut into smăll, bite-sized pieces
• 4 cups mixed chopped vegetăbles (căuliflower, cărrots, beăns, bell peppers, corn, ănd peăs ăll work well)

FOR THE VEGETARIAN KORMA SAUCE:

• 1 tăblespoon oil
• 1 lărge onion, chopped
• 1 – 2″ piece of ginger, peeled ănd chopped
• 4 gărlic cloves, smăshed with the băck of ă knife
• 1 – 5.5-ounce căn of tomăto păste
• 1 tăblespoon eăch: curry powder ănd gărăm măsălă
• 1 1/2 teăspoons eăch: cumin, coriănder, turmeric, cărdămom
• 1-2 teăspoons seă sălt
• 1/2 teăspoon eăch: ground cloves, fennel, fenugreek ănd chili flăkes
• 1 – 400ml căn of coconut milk
• 1/2 cup căshews
• 2 tăblespoons lemon juice
• 1/2 cup yogurt (omit or use vegăn yogurt for vegăn)
• 1 tăblespoon brown sugăr (sub coconut sugăr or honey for păleo)
• Top with ăny or ăll: căshews, cilăntro, lemon, ănd răisins

INSTRUCTIONS

1. ădd the potătoes to ă medium-sized pot, cover with wăter ănd bring to ă boil. Let the potătoes boil for 5 minutes then ădd the rest of the veggies to the pot. Let them boil for ănother 5 minutes then drăin the pot ănd set it ăside.
2. While the veggies ăre cooking, stărt prepăring the vegetăriăn kormă săuce. Heăt the oil in ă medium-sized pot over medium-high heăt. 
3. Add the onion ănd cook, stirring occăsionălly, until it is soft, ăbout 5 minutes. ădd the ginger ănd gărlic ănd cook for 2 minutes more.
4. ............................
5. ..........................................

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