Vegetable korma

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 tablespoon coconut oil

1 small onion, diced

4 cloves garlic, minced

1 teaspoon minced fresh ginger root

2 carrots, diced

4-5 small potatoes, diced

1 green bell pepper (optional)

3 tablespoons unsalted cashews

1 red chili

1 teaspoon cardamom

1 teaspoon cumin seeds

1 teaspoon turmeric

½ teaspoon curry powder

2 teaspoons salt

400ml coconut milk

600ml veggie stock

1 cup frozen green peas

1 bunch fresh cilantro for garnish

Directions

Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.

Add the stock and simmer for 10 mins. Add peas and cook through.

Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

Nutrition

• Calories: 257
• Total Fat: 11 g
• Saturated Fat: 5 g
• Sodium: 0.42 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 7 g
• Total Sugars: 16 g
• Protein: 10 g