Vegetable Korma.

~45 minutes estimated. Contains tree nuts. Vegetable size and selection change the cooking time.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 21.16 oz by weight mixed carrots, potatoes, peas, and beans
• 1.41 oz by weight cashews, soaked and blended
• 8.45 fl oz coconut milk
• 5.07 fl oz water

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Add firmer vegetables first with the water. Cover and cook until partly tender.

4. 04

   Add quicker-cooking vegetables, cashew paste, and coconut milk. Simmer gently until all vegetables are tender.

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