Spring Vegetable Korma

Korma is usually a mild Curry whose roots originate in the classical Mughlai cuisine. Korma can be made with meats or vegetables braised with coriander, cumin and other spices, nuts + yogurt and/ or cream. The result is a creamy silky spicy curry with nourishing vegetables or tender meats, perfectly satisfying with a bowl of steamy basmati rice. This recipe is Vegetable korma with in-season veggies and option of adding tofu or cubed paneer cheese.

Important things to note:
The long list of ingredients may seem intimidating, but most of them are usually stocked in ones cupboard or readily available in stores and this curry comes together quickly all in one pot. The veggies are suggestion, you don’t have to use all just a few easily available. More colors prettier and nutrient rich the curry

Ingredients

1 tablespoon coconut oil or ghee
1 large yellow or white onion finely chopped
2-3 inch piece ginger
4 cloves garlic
1-2 hot green chillies
1/2 tsp cayenne powder
1/2 tsp turmeric
3 tablespoon thick yogurt whisked with a fork or 2 tbsps coconut cream for vegan
1 cup light coconut milk or light cream like 1/2 and 1/2
3 tablespoons cashews about 1/2 cup. Soak half in warm water for and hour and toast the rest for garnish
11/2- 2 pounds assorted spring veggies: Cauliflower, rainbow carrots, haricot verts, asparagus, new potatoes, artichokes, peas, red peppers. Diced into 2-3 inch pieces
For added protein option : 1 cup paneer cubes or firm tofu cubed (vegan)
Chopped cilantro for garnish

Spice mix
1 tablespoon coriander seeds and cumin seeds each
1 inch piece cinnamon
2 whole black cardamom
6-8 green cardamom

In a sauce pan warm a teaspoon of oil add chopped onion+ garlic and ginger. Sauté for 5-6 minutes on medium heat till soft and translucent not caramelized though. Take it off the heat blend onion, ginger, garlic mixture with soaked cashews to a smooth paste.
In a coffee grinder blitz spices to a fine powder.
Heat the remaining oil to the pan and add the chopped green chillies,  onion mixture and sauté for a minute add the spice mixture+ salt, cayenne, turmeric and sauté on low heat till well incorporated and fragrant. Add the veggies and tofu or paneer if using and mix to coat it with the spice paste. Add one cup water cover and bring it to a boil. Simmer and and steam for 8-10 minutes till veggies are tender. Add yogurt and coconut milk or cream and heat just under boil. Check and add seasoning if needed! Mix well . Add the toasted cashew and cilantro. Serve with rice or Indian bread.