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Cashew Vegetable Korma

yield: 16 total time: 105 minutes

Ingredients

2 cups cashew pieces, plus water for soaking
2 cups vegetable broth
2 1/2 pounds Yukon Gold potatoes 1 1/2 inch chunks
2 pounds cauliflower in large florettes, don’t cut em too small or they will fall apart
2 pounds carrots sliced on a bias 1/2 inch thick
2 yellow onions medium sized
2 inches ginger nub of
8 cloves garlic
2 teaspoons red pepper flakes
3 tablespoons peanut oil
1 tablespoon coriander crushed
2 teaspoons red pepper flakes
1 tablespoon curry powder
2 teaspoons Garam Masala
fresh black pepper
2 teaspoons salt
1 tablespoon tamarind concentrate see note
2 tablespoons tomato paste
4 cups vegetable broth
1 can coconut milk
2 cups frozen peas
1 red onion large caramelized
chopped cilantro for garnish, optional

Nutrition

Calories : 350 calories
Carbohydrate : 34 grams
Fat : 21 grams
Fiber : 8 grams
Protein : 11 grams
SaturatedFat : 8 grams
Sodium : 750 milligrams
Sugar : 9 grams

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