Crock Pot Vegetable Korma

Korma Paste:
1/4 cup raw cashews
1 tsp cumin
1 tsp coriander
2 garlic cloves
4" fresh ginger root, peeled and grated
1/2 tsp cayenne pepper
1 tsp Garam Masala
1/2 tsp sea salt
2 Tbl tomato paste
1 jalapeno pepper, remove stem and seeds
3 Tbl shredded coconut
1/2 bunch fresh cilantro

Vegetables:
1 white onion, cut into thin strips
2 cloves garlic
1 cup vegetable stock
2.5 large carrots, diced
2.5 roma tomatoes, diced
1/2 cup frozen green beans
3 red potatoes, diced
1/2 head cauliflower, diced
1 can (14 oz) light coconut milk

1/2 cup frozen peas
1/4 cup raw cashews

Add all ingredients for Korma paste into small food processor, and grind into a paste. Add water as necessary to achieve desired consistency.

Mix Korma paste, coconut milk, and vegetable stock together in crock pot. Add all the remaining ingredients except the peas and 1/4 cup cashews to your crock pot.

Cook on high for 3 hours, then low for 3 hours. (You could do longer on low if you're not home during the cooking process. My guess would be 8 hours, but I really don't know since I haven't done it that way.) During last 30 minutes, add peas and cashews.

Serve over fragrant rice (not included in nutrition count).


Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ANJABELLE1.