Vegetable Korma

I'm obsessed with curries.  Love everything about them, especially when they're fully loaded with vegetables.  It makes me extra happy that my family is on board with curries too!

More good news, this curry is so-oo easy to make, and there's nothing exotic that you'll have to go buy from the grocery store.

Full of nutrients, healthy fats and more, I'm pretty positive you're going to like this one!

 

INGREDIENTS:

- 1 1/2 tablespoons extra virgin coconut oil

- 1 small onion, finely diced

- 1 tablespoon minced fresh ginger

- 4 cloves garlic, minced

- 2 potatoes, peeled and cubed (I like Yukon)

- 4 large carrots, peeled and sliced

- 1 jalapeno pepper, seeded and finely chopped (wear gloves when chopping)

- 1/3 cup raw cashews

- 1 3/4 cups tomato sauce, I like this kind, (or 1 15 oz. BPA-free can tomato sauce)

- 2 teaspoons unrefined sea salt

- 1/2 tablespoon curry powder (add an additional tablespoon if you want it spicy)

- 1 cup frozen peas

- 1 bell pepper, any color, chopped

- 1 1/2 cups coconut milk or heavy cream

- optional:  cilantro for garnish

DIRECTIONS:

1.  Prepare all vegetables and set aside.

2.  Heat the coconut oil in a large skillet over medium heat.  Stir in the onion, and cook until tender.

3.  Mix in the ginger and garlic, and continue cooking for 1 minute.  

4.  Add the potatoes, carrots, jalapeno, cashews and tomato sauce, and stir.  Season with salt and curry powder, mix and allow to cook for 10 minutes, stirring occasionally.

5.  Add peas, bell pepper and coconut milk into the skillet, and stir.  Reduce heat to medium low, cover, and simmer for 15 minutes, or until potatoes and carrots are fork tender.  

6.  Garnish with cilantro, and serve as is, or serve over sprouted rice or quinoa.

7.  Enjoy!

Approximately 4 servings

(Adapted recipe from here)