1/2 cup cashews - can sub for extra coconut milk
2 cups coconut milk
1 large yellow onion chopped
4 cloves garlic
Ginger 0.5", peeled
2 Tbs ghee or coconut oil
3 Tbs garam masala
2 tsp coriander ground
1 1/2 tsp sea salt
1/2 tsp cardamom ground
2 tsp turmeric ground
1 cup tomatoes canned or fresh, chopped
1 medium cauliflower cut into small florets
4 carrots 1/8 inch rounds
1 medium potato medium dice
1/2 lb green beans 2 inch slices
Add cashews to a bowl and cover with water. Let sit for 15 minutes to soften. Drain.
Blend coconut milk and cashews together until smooth and creamy. Set mixture aside.
(Skip this step if just using coconut milk.)
Add onion, garlic, and ginger to a blender and blend until it becomes a smooth paste.
Heat ghee in a large sauté pan over medium heat, add onion-garlic-ginger paste and
fry until a deep golden brown.
Add garam masala, coriander, turmeric, sea salt and cardamom to the pan and continue
Add tomatoes and cook down. Add water or coconut milk as needed
Add cauliflower, carrots, potato, and green beans to the pan and cook 5-8 minutes
at a simmer.
Add coconut/cashew milk and reduce heat slightly, cooking uncovered for 15-20 minutes,
until the vegetables are tender and the sauce has reduced by about 1/4. If sauce is reducing too much, add coconut milk or water to keep from burning.
Serve on top of rice or naan!