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1 onion, halved
3 cloves garlic, peeled
1 (1-inch) piece ginger root, roughly chopped
1 jalapeno pepper, stemmed and seeded
1/4 cup raw cashews
FOR THE KORMA
1 tablespoon vegetable oil
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cardamom
2 small tomatoes, diced
1/2 cup canned, unsweetened full-fat coconut milk
3/4 cup plain yogurt
1 1/2 teaspoons brown sugar
1 medium waxy potato, peeled and diced
1 cup frozen peas and carrot mix
1 cup chopped fresh green beans
1. Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
2. Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
3. Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
4. Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
5. Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.
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Recipe Cloud Tags:- tablespoon
- seeded
- cloves
- cooked
- kosher
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- pepper
- roughly
- stemmed
- chopped
- simmer
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- fresh
- process
- teaspoon
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