Vegetable Coconut Korma

I combined stuff from 4 recipes to come up with something that tastes like one of my favorite Indian dishes.   For kids that don’t like  a bunch of chopped veggies you can also blend it in to a smooth soup for them.

2 cans organic coconut milk
12 oz. tomato sauce
1 tsp Garam Masala
1 tsp Turmeric
1 tsp Cumin
2 tsp Curry Powder
1/2 tsp Celtic Sea Salt
Mix all of this in a bowl and set aside

1/2 to whole Cauliflower chopped
2 Carrots chopped
2 Yukon Potatoes cubed
1 Zucchini cubed
1 White Onion chopped
1/2 bag frozen Lima Beans
Steam potatoes and carrots for 10 min.  Then add cauliflower for 5 min, add zuchini, onion and lima beans until all tender.

1/4 onion above
1/2 inch piece fresh ginger
1/8 – 1/4 fresh jalapeno
2- TBSP fresh cilantro
2 TBSP any cookable oil
Handful raw cashews
Blend all this together in magic bullet, food processor or blender set aside

Heat the blended mixture in bottom of big pot 1 min + stirring, add sauce bringing to boil and reduce heat adding vegetables simmer 5- 10 min.   You could also just cook your vegetables in the sauce until tender but this seemed easier to me.  Serve over quinoa or rice.

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