Creamy Vegetable Korma

Ingredients

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 clove or 9g

• Ginger root

  Raw

  1 tbsp or 6g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Cashew nuts

  Nuts, raw

  ¼ cup or 34g

• Water

  Plain, clean water

  ½ cup or 118g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Curry powder

  Spices

  2 tsp or 4g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Garam Masala

  Badia

  1 tsp or 24g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Coriander leaf

  Spices, dried

  ½ tsp or 0.3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cardamom

  Spices

  ⅛ tsp, ground or 0.3g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Nonfat greek yogurt

  Nonfat, plain

  ¾ cup or 180g

• Brown sugar

  1 ½ tsp packed or 7g

• Potato

  Flesh and skin, raw

  1 Potato medium or 213g

• Peas and carrots

  Frozen, unprepared

  1 cup or 140g

• Green beans

  Snap beans, raw

  1 cup, pieces or 100g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Blend the onion, garlic, ginger, jalapeno, cashews, and water until smooth.
2. Heat the vegetable oil in a large sauté pan over medium heat.
3. Carefully add the pureed mixture to the hot pan to avoid splatters. Stir in the spices and cook for 2 to 3 minutes until fragrant.
4. Add the tomatoes, coconut milk, yogurt, brown sugar, potato, peas and carrots, and green beans. Stir well, cover, and simmer on medium heat for 10 minutes.
5. Uncover and cook for an additional 5 to 10 minutes, until the potatoes are tender.
6. Serve warm, garnished with fresh chopped cilantro.