13ouncecan coconut milk (NOT light) OR 1 ½ cups whole milk
To Serve (optional): plain yogurt, basmati or jasmine rice, naan(Use cauliflower rice for low carb option)
Instructions
Ginger + Cashew Paste:
Put all ingredients for the garlic paste, including water, in a food processor. Blend until creamy.
Vegetable Korma:
Heat oil over medium heat in a large pan or wok until oil begins to shimmer. Add diced onions, garam masala, salt and red pepper flakes. Sauté 3-4 minutes, until the spices are fragrant and the onions are translucent.
Lower the heat to medium. Add the tomatoes, and simmer about 5 minutes. Add veggies and cover the pan to allow them to cook through (about 15 minutes, depending on the vegetables used).
Add the ginger and cashew paste to the pan with onions, tomatoes etc. Add turmeric, milk, and cream.
Taste the curry. If it's bland, add extra salt. If it's too spicy for you, add more cream. If it isn't hot enough, add more chili flakes.
Serve while still warm with a dollop of yogurt if desired. Optionally serve with rice or naan.
Leftovers:Store in the fridge and use within 3-4 days.
Notes
Troubleshooting:
My korma is brown not red: Not all garam masala mixtures are the same, and the color of the spice will change the color of the dish. If your spice mixture is dark brown, it likely includes a lot of cinnamon. Swap half the garam masala with smoked paprika.
For THICKER korma: Add ½ cup coconut cream OR ½ cup whipping cream