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Cashew Vegetable Korma

yield: 16 total time: 105 minutes
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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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