Vegetable Korma with Naan

Instructions

1. Step 1

   Blend the cashews with ½ cup (120 ml) water until smooth. Set the cashew paste aside.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Cashew, 120.0 ml Water

   Cookware: blender

2. Step 2

   Heat the vegetable oil in the heavy pot over medium heat. Add the onion and cook until soft and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Onion, 30.0 ml Vegetable Oil

   Cookware: Large heavy pot with lid, wooden spoon

3. Step 3

   Add the garlic, ginger, ground cumin, ground coriander, turmeric, and ground chili. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Chili Pepper, 4.0 gr Coriander seed, 4.0 gr Cumin Seed, 12.0 gr Garlic, 15.0 gr Ginger, 3.0 gr Ground Turmeric

   Cookware: Large heavy pot with lid, wooden spoon

4. Step 4

   Stir in the crushed tomato and cook over medium heat until it thickens slightly.

   Timer: 5 min (fixed)

   Ingredients used: 240.0 gr Tomato

   Cookware: Large heavy pot with lid, wooden spoon

5. Step 5

   Add the cauliflower, potato, carrot, coconut milk, cashew paste, remaining ½ cup (120 ml) water, and salt. Bring to a gentle simmer, cover, and cook over low heat until the potatoes are nearly tender.

   Timer: 18 min (fixed)

   Ingredients used: 150.0 gr Carrot, 400.0 gr Cauliflower, 400.0 ml Coconut Milk, 300.0 gr Potato, 8.0 gr Salt, 120.0 ml Water

   Cookware: Large heavy pot with lid, wooden spoon

6. Step 6

   Add the peas and simmer uncovered over low heat until the vegetables are tender and the sauce coats them.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Green Pea

   Cookware: Large heavy pot with lid, wooden spoon

7. Step 7

   Remove the pot from the heat. Stir in the garam masala and cilantro, then cover while warming the naan.

   Ingredients used: 8.0 gr Cilantro, 4.0 gr Garam Masala

   Cookware: Large heavy pot with lid, wooden spoon

8. Step 8

   Warm the naan one at a time in a dry skillet over medium heat, turning once, until pliable and lightly toasted. Serve immediately with the vegetable korma.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Naan

   Cookware: kitchen tongs, skillet