VEGETARIAN KORMA ENJOY DAN:

                           VEGETARIAN KORMA by CHEF DAN:

Serves 4

VEGGIES:

4 carrots, cubed

1/2-head cauliflower florets,

1 cup green peas

1 bell pepper, chopped

1/2-pound green beans, bias sliced into 1/2-inch slices

KORMA SAUCE:

1 tablespoon olive oil

1 onion, chopped

1 2-inch piece fresh ginger grated

4 garlic cloves, smashed

1 (5.5 Oz) can tomato paste

1 tablespoon EACH curry powder, Tandoori powder, and grand masala

1-teaspoon EACH cumin, coriander, turmeric, cardamom and paprika

1/2-teaspoon EACH ground cloves, fennel, fenugreek, and chili flakes

1 (19 Oz) can Mae Ploy coconut milk

1/2-cup cashews

2 tablespoon lemon juice

1-1/2-cup vegetarian broth

1 tablespoon honey

Top with cashews

DIRECTIONS: FOR SAUCE:

1.   Heat oil in a stock pot over medium-high heat and sizzling.

2.   Add onion and sauté for 4 minutes.

3.   Add ginger and garlic and sauté 2 more minutes.

4.   Remove from heat and add tomato paste and all the spices.

5.   Saute for 1 minute and then add the coconut milk, cashews, lemon juice and 1-1/2-cups broth.

6.   Bring to a boil and boil for 5 minutes.

7.   With an immisible blender; blend the curry; then add back into the pot.

8.   Stir in honey and more salt if needed.

9.   ‘top with more cashews.

ENJOY DAN:                                                  SHARING LIFE LOVE AND FOOD!!