Creamy vegetable korma | Nourish plant-based living

Ingredients

• Serves 4–6
• True
• 2 tbsp coconut oil
• False
• 2 medium brown onions, chopped
• 2 garlic cloves, crushed
• 3cm fresh ginger, grated
• 1 tsp ground cumin
• 2 tbsp garam masala
• 1 tsp ground turmeric
• 2 sweet potatoes, cut into 1–2cm cubes
• ½ cauliflower, broken into florets (or broccoli)
• 1 cup butternut pumpkin, cut into 1–2cm cubes
• 1 red capsicum, diced
• 1 long red chilli, chopped
• 1½ cups vegetable stock
• 1 cup coconut milk (for a richer korma add ½ cup coconut milk and ½ cup coconut cream)
• 2 tsp coconut sugar
• 2 tbsp lime juice (fresh is best)
• ¾ cup peas, frozen
• 15–20 cashew nuts, soaked in warm water then drained
• 2 tbsp sesame seeds
• ½ cup coconut yoghurt
• 1 tsp salt
• TO SERVE
• Freshly chopped coriander
• ¼ cup cashews, toasted
• ¼ cup coconut flakes, toasted