Vegetable Korma with Carrots & Green Beans

Ingredients

• 2 cups Carrots, cut into bite-size pieces
• 2 cups Green Beans, cut into bite-size pieces
• 1 cup green peas
• ⅓ cup raw cashews, soaked in hot water 15 minutes
• 3 tbsp ghee or oil
• 2 onions, sliced
• 1 tbsp ginger-garlic paste
• 2 green chilies
• 1 tsp coriander powder
• ½ tsp turmeric
• ½ tsp garam masala
• 1 cup water
• ⅓ cup coconut milk
• 1 tbsp dried fenugreek leaves, crushed

Method

1. Soften the onions in half the ghee until pale gold, then blend them with the drained cashews, green chilies, and a splash of water into a completely smooth paste. Smooth is the whole texture of the dish — give the blender an extra minute.
2. Heat the remaining ghee, fry the ginger-garlic paste 1 minute, then add the cashew-onion paste. Cook over medium-low, stirring often, until it thickens and stops smelling raw, 8 minutes.
3. Add the coriander, turmeric, and salt, then the Carrots and Green Beans with the water. Cover and simmer until the vegetables are tender but still hold their edges, 12 minutes.
4. Stir in the peas and coconut milk and warm through without boiling hard, 3 minutes.
5. Finish with garam masala and the crushed fenugreek leaves rubbed between your palms. Serve with naan or jeera rice.