Ingredients

2 yukon gold or other creamy potatoes
1 tablespoon vegetable oil
1 medium onion, sliced
2 cloves of garlic, thinly sliced
2 jalapeno peppers, seeded and thinly sliced
1 zucchini, chopped
1/2 head of cauliflower, broken up into bite-sized pieces
1 cup frozen peas
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
a 14 ounce can of coconut milk
1 cup cashews, ground or pureed in a blender
salt and pepper
a handful of shredded fresh coconut or unsweetened dried coconut

Cooking Instructions

Cut the potatoes into bite-sized pieces. Steam until just tender (about 10 minutes). Rinse with cold water to stop the cooking, drain, and set aside.

Heat the oil in a large, deep pan over medium heat. When hot, add the onions. Cook the onions for about 5 minutes, stirring occasionally, until they are translucent. Add the garlic and jalapeno peppers and cook for another minute. Add the zucchini and the cauliflower and cook for about 3 minutes more. Add 1 or 2 tablespoons of water to the pan to allow the vegetables to steam slightly. Add the cooked potatoes, peas and spices to the pan and cook for another 30 seconds. Add the coconut milk and the pureed cashews and stir to combine all of the ingredients evenly. Simmer until all of the vegetables are tender. Season to taste with salt and pepper.

Heat a small nonstick pan over medium heat. When hot, add the shredded coconut and cook, stirring frequently, until lightly toasted and browned. Serve the cashew korma over basmati rice garnished with a small amount of toasted coconut.

Makes 4 servings

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recipe courtesy of elliemay.com