Vegetable Korma

This recipe is a sangha campout favorite. It is a real fiesta dish with LOTS of ingredients and a fair amount of chopping; but well worth it! And it isn’t complicated at all. Chill out and enjoy the meditative nature of cooking or invite some friends and rock out with knives and spoons at the ready…

• 1/2 cup raw cashews
• 1/2 cup water
• 1 can coconut milk
• 2 Tbsp. Coconut Oil
• 1 onion diced
• 2 tomatoes diced
• 4 cloves garlic crushed
• 1 Tbsp ginger

• 3/4 t. Cumin

• 3/4 t. Coriander

• 3/4 t. Cinnamon

• 1 t. Turmeric

• 1 tsp cardamom

• 1/2 tsp. Clove

• 3/4 tsp. Fennel seeds

• 1/2 t. Cayenne

• 1 heaping Tbsp curry powder
  (all spices should be ground)

• 1 medium cauliflower cut into pieces

• 1 cup peas

• 1 cup carrot, coined

• 3/4 cup corn

• 1 1/2 cup potatoes, quartered and pre-cooked/boiled
  Salt to taste

1. Soak the cashews in the 1/2 cup water for 30 minutes to an hour
2. Blend cashews and coconut milk in blender
3. In a heavy bottomed pan heat the coconut oil.
4. Add onions and cook a few minutes until translucent
5. Add garlic and ginger. Cook another couple minutes.
6. BREATHE in the aroma
7. Add all of the spices including salt and stir, stir, stir.
8. Stir in all of the vegetables
9. Add the cashew coconut milk mixture
10. Simmer 10 to 15 minutes until cauliflower is tender

Serve with jasmine or basmati rice.