This Week's Box

Vegan Veggie Korma

Ingredients: 

6 medium white potatoes, peeled and cubed

1 c. sliced carrots (1/2” rounds)

1 c. frozen green peas

1 c. cauliflower florets

1/4 c. white onion, chopped

2 cloves garlic, minced

4.5 c. vegetable stock

1 c. canned coconut milk 

1/2 c. raw cashews

1 Tbsp. olive oil

1 tsp. curry powder

1 tsp. turmeric

1 tsp. cayenne pepper (more or less to your taste)

1/2 tsp. cumin

1/2 tsp. coriander

1/2 tsp. cardamom

1/2 tsp. garam masala

1/2 tsp. salt

1/8 tsp. cinnamon

Directions: 

Place cashews in bowl with enough water to cover; set aside and let soak while you prepare the other veggies. 

Place oil, onion, and garlic in large saucepan over medium-high. Saute until onions are softened (2-3 minutes). Add all spices and cook until fragrant (1-2 minutes). 

Add potatoes, carrots, and vegetable stock. Increase heat to high and bring to a boil. Reduce heat to medium-high, cover, and cook for 7-10 minutes until potatoes and carrots are almost done. 

Add cauliflower and peas. Continue to cook until cauliflower is tender. 

Reduce heat to low. 

Drain cashews; discard soaking water. Add cashews to coconut milk and process in a blender, food processor, or with a stick blender until cashews are almost smooth. 

Stir cashew/coconut mixture into veggies and broth. Continue to heat over low until warmed through. 

Serve with rice.