Cauliflower Potato Korma

Ingredients

• ‍⅓ cup cashews unsalted raw
• ¾ cup water
• 2 ½ tsp coriander seed
• 1 ⅔ tsp cumin seeds
• 1 small cinnamon stick
• 1 each whole cloves
• 2 cups yellow onion, peeled and medium diced
• 2 tsp canola oil
• 1 ⅓ tsp garlic clove, minced
• 2 tsp Ginger-root; fresh; minced
• 1 ⅓ tsp turmeric
• ⅔ tsp garam masala
• ¼ tsp crushed red pepper flakes
• ⅔ tsp curry powder madras
• ⅓ tsp mustard seed powder
• ⅓ tsp ginger ground
• ¼ tsp cardamom ground
• 1 ⅓ cup packed Yukon Gold potatoes, cubed
• 1 ⅓ cup packed yams, peeled and cubed raw
• 2 cups cauliflower florets, medium sized
• ⅔ cup tomato, diced
• ⅔ cup vegetable stock
• ½ cup coconut milk
• 1 ⅔ cups garbanzo
• 1 ⅓ Tbs cilantro, chopped
• ⅔ tsp salt to taste
• 1 pinch black pepper
• 4 cups brown basmati rice, cooked

Directions

1. Blend raw cashews in a blender with water, set aside.
2. Toast coriander seeds, cumin seeds, cinnamon stick and clove in 350 oven for 5 to 8 minutes. let cool then grind in spice grinder.
3. Sauté onion, minced garlic and ginger in canola olive oil for a minute. Add all spices. sauté for another minute.
4. Add cashew water, coconut milk and vegetable stock.
5. Add potatoes and bring to a boil. Add sweet potatoes and simmer for 8 to 10 minutes. Add cauliflower, cook till all is just tender.
6. Add tomato and garbanzo beans and salt and pepper. cook till done.

Serves: 8 / Yield: 2 quarts / Serving Size: ⅛ of a recipe (12oz) / Moderately difficult

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 294.35/49.1g/8.27g/8.41g/7.75g
Nutrition information calculated from recipe ingredients. Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.