Vegetable Korma

PREPARATION

 
1. Add 30 grams onions, 1 teaspoon garlic, 1 teaspoon ginger, 1 tablespoon jalapeno and 60 grams cashews in a blender along with 125 milliliters of water. Blend until pureed.
2. Heat oil in a heavy skillet over medium heat. 
3. Pour the pureed sauce mixture into the heavy skillet, using caution to avoid splatters. Stir in 2 teaspoons curry powder, 1/2 teaspoon cinnamon, 1/8 teaspoon cardamom,1/2 teaspoon black pepper, 1 teaspoon turmeric, 1 teaspoon salt and allow to cook for 2 to 3 minutes, until fragrant.
4. Add the 200 grams tomatoes, 125 grams coconut milk, 180 milliliters yogurt, 1 1/2 teaspoons brown sugar, 100 potatoes, 125 grams peas,125 grams carrots, and 125 grams green beans. Stir well, cover the heavy skillet, and allow to simmer on medium heat for 10 minutes.
5. Uncover and cook further 5 to 10 minutes, until the potatoes are tender. Also add 1 teaspoon garam masala and Stir.
6. Serve with cooked basmati rice and naan bread.