Veggie Korma
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1 tbsp butter-flavoured coconut oil 1 onion, peeled and chopped
1 tbsp garlic paste 1 tbsp ginger paste
2 cups tomatoes, chopped
1 tbsp coriander 1 tbsp cumin 1 tsp garam masala 1 tsp cardamom 1 tsp turmeric 1 tsp fennel powder 1 tsp Kashmiri red chili powder 1 tsp sea salt
1 cup raw cashews 1 can coconut cream 1 tbsp maple syrup
Heat coconut oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Stir in the garlic paste and ginger paste and sauté for another minute or two.
Stir in the tomatoes and cook for about five minutes, stirring frequently. Add the; coriander, cumin, garam masala, cardamom, turmeric, fennel, chili powder, and sea salt. Cook for several more minutes, stirring frequently. Turn heat off. Allow to cool.
Place cooked tomato mixture into a high-speed blender. Add the raw cashews, coconut cream and maple syrup. Blend until smooth and creamy.
2 tbsp butter-flavoured coconut oil
1/2 head of cauliflower, chopped 1 1/2 cup sweet potatoes, peeled and chopped 1 1/2 cup carrots, peeled and chopped 2 cups vegetable bouillon 1/2 cup raisins
1 cup green peas 1/2 cup roasted cashews, chopped 1 tbsp cilantro paste a pinch of hing (asafoetida)
Heat coconut oil in a large saucepan over medium-low heat. Make sure it coats the bottom of the pan. Add the; cauliflower, sweet potatoes and carrots. Pour the pureed sauce over top. Stir in the vegetable bouillon and raisins. Turn heat to high. As soon as mixture begins to bubble turn to low heat and simmer for about 15 minutes, stirring frequently. When veggies are fork tender, turn heat off.
Stir in the; green peas, roasted cashews, cilantro paste and hing. Allow to sit for a few more minutes to heat the peas. Ladle over basmati rice.
