Vegan Navratan Korma (Vegetables with Luscious White Korma Sauce)

veganricha.com

Jennifer Kellogg

subheading: For the onion mixture:

3 teaspoons oil

4 whole cloves

2 bay leaves

3 green cardamom pods , partially opened

1 teaspoon dried fenugreek leaves

1 cinnamon stick optional

2 cups ( 320 g) chopped white onion

1 inch ginger finely chopped

4 cloves garlic finely chopped

¼ teaspoon salt

subheading: For the vegetables:

1 ½ cups ( 150 g) cauliflower Small florets

1 cup ( 210 g) potatoes cubed small

½ cup ( 55 g) chopped green beans

½ cup ( 64 g) chopped carrots

½ to 1 cup ( 62 g) vegetables such as zucchini, peas, squash etc

1 cup ( 8.75 oz) of pressed and cubed firm or extra firm tofu or use more veggies or chickpeas

subheading: For the spices:

1 ½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground cardamom

¼ teaspoon ( 0.25 teaspoon) cayenne or Indian red chili powder

½ teaspoon ( 0.5 teaspoon) salt

subheading: For the sauce:

2 ½ cups ( 591.47 ml) water

½ cup ( 2.28 oz) cashews (raw, unroasted unsalted) see notes for Nutfree

1 teaspoon flour or use tapioca/cornstarch for Glutenfree

¼ teaspoon salt

½ teaspoon sugar

1 cup ( 236.59 ml) non-dairy milk

subheading: For the garnish:

3 tablespoons nuts such as cashews and pistachios (I love pistachios in the Korma)

2 tablespoons raisins

½ teaspoon oil

Optional: add in 3 or 4 strands of saffron

Optional add in :3 tablespoons tomato purée

Directions at veganricha.com

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