VEGETABLE KORMA CURRY

Vegetable Korma Curry image

Provided by Julesong

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 23

2 tablespoons ghee or 2 tablespoons peanut oil
1 tablespoon your favorite curry powder
1 teaspoon hot curry powder (if you like your curry spicy) (optional)
1 tablespoon garam masala
1/2 ground cumin, to taste (optional)
1/2 teaspoon ground nutmeg
1/2 teaspoon good quality cinnamon (Ceylon preferred, but Vietnamese is okay)
1 onion, sliced in wedges
4 cloves garlic, minced
1 (14 ounce) can chopped tomatoes, with juice
1 (4 ounce) can chopped mild chiles, with juice
2 cups vegetable broth
2 medium white potatoes, peeled and cubed
3 cups cauliflower florets
2 carrots, peeled, halved and sliced
2 cups fresh green beans, cut into 1 inch pieces (see note below)
1 tablespoon chopped fresh cilantro
1 red bell pepper, seeds removed and sliced
1 (13 1/2 ounce) can coconut milk (not low fat, please)
1 teaspoon smooth cashew butter (or more, to taste)
1 cup plain yogurt
salt, to taste
1 tablespoon chopped cashews, to garnish

Steps:

Heat butter/ghee/oil in a large wok style pan over medium-low heat.
Add curry powder(s), garam masala, cumin (if using), nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke), stirring occasionally.
Mix in onion and garlic; increase temperature and saute until onion is near translucent.
Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.
Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.)
Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.
Serve over basamati rice and garnish with chopped cashews.
Note: if you're not fond of green beans, you can substitute snow pea pods, but add them along with the red bell pepper and not earlier.