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Vegetable Korma

For the Sauce

1 medium yellow onion, peeled and halved
3 cloves garlic, peeled
1 (1-inch) piece ginger root, roughly chopped
1 jalapeno pepper, stemmed and seeded
1/4 cup raw cashews

For the Korma

1 tablespoon vegetable oil
2 teaspoons curry powder (1 tsp reg and 1 tsp hot curry)
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cinnamon
1/2 teaspoon coriander (fresh leaf)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cardamom (2 green pod seeds)
2 small tomatoes, diced
1/2 cup canned, unsweetened full-fat coconut milk
3/4 cup plain yogurt
1 1/2 teaspoons brown sugar
1 medium waxy potato, peeled and diced (Sweet Potatoes)
1 cup frozen peas and carrot mix
1 cup chopped fresh green beans
1 cup Califlower (I added this)