Vegetable Korma Curry

I love korma - my favorite meat curry is chicken korma. :) So when this recipe came up for adoption, I was very pleased to be able to take it in and give it a new home! Many thanks to Carla for helping with the editing of this recipe.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  tablespoons butter or 2  tablespoons ghee or 2  tablespoons  peanut oil
• 1  tablespoon  your favorite curry powder
• 1  teaspoon  hot curry powder (if you like your curry spicy) (optional)
• 1  tablespoon garam masala
• 1⁄2 ground cumin, to taste (optional)
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon  good quality cinnamon (Ceylon preferred, but Vietnamese is okay)
• 1  onion, sliced in wedges
• 4  cloves garlic, minced
• 1 (14 ounce) can chopped tomatoes, with juice
• 1 (4 ounce) can  chopped mild chiles, with juice
• 2  cups vegetable broth
• 2  medium white potatoes, peeled and cubed
• 3  cups cauliflower florets
• 2  carrots, peeled, halved and sliced
• 2  cups fresh green beans, cut into 1 inch pieces (see note below)
• 1  tablespoon  chopped fresh cilantro
• 1  red bell pepper, seeds removed and sliced
• 1 (13 1/2ounce) can coconut milk (not low fat, please)
• 1  teaspoon smooth cashew butter (or more, to taste)
• 1  cup plain yogurt
•  salt, to taste
• 1  tablespoon  chopped cashews, to garnish

Directions

1. Heat butter/ghee/oil in a large wok style pan over medium-low heat.
2. Add curry powder(s), garam masala, cumin (if using), nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke), stirring occasionally.
3. Mix in onion and garlic; increase temperature and saute until onion is near translucent.
4. Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
5. Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.
6. Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.)
7. Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.
8. Serve over basamati rice and garnish with chopped cashews.
9. Note: if you're not fond of green beans, you can substitute snow pea pods, but add them along with the red bell pepper and not earlier.