Cashew Coconut Korma

I LOVE Indian food. Coconut Korma is a favorite of mine. Luckily I found a recipe on the internet from Chef Alyssa Moreau and modified it slightly. Now I just need to find a good naan recipe.

1 cup water
1 can coconut milk
1/3 cup raw cashews
1 thin slice fresh ginger root
2 cloves garlic
2 teaspoons coriander
1/2 teaspoon ground cumin
1/4 teaspoon cardamon
1 teaspoon salt

1 tablespoon sesame oil or coconut oil
1/2 cup onion, chopped
1 clove garlic, minced
1/2 cup fresh or frozen green beans
1/2 cup carrots, sliced
1/2 cup Yukon gold potatoes, cubed
1 small head cauliflower cut into small pieces
1/2 cup tomato chunks or 1 small can diced tomatoes

1/2 teaspoon garam masala
minced cilantro for garnish

Blend the water, cashews, coconut milk and spices in a high speed blender until smooth and creamy.

Heat oil in saucepan and cook onions until soft. Add in garlic, the rest of the vegetables and sauce. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until vegetables are cooked through. Stir in gram masala and garnish with cilantro.

You can add 1 can of rinsed and drained garbanzo beans or some baked, seasoned tofu if desired.