💚 Veggie Cashew Korma 💚 Simple - Delicious - Nutritious Indian food perfect for a family meal any night of the week - SAVE IT! I like it quite dry like this but if you want it a bit saucier just add a few extra teaspoons of water in the last few minutes. Oh can use different veggies too, but stick to the rough quantities and make sure you think about what stage you will need to add that particular veg in terms of cooking times... just ask me if you’re not sure 😘 Easy Vegetable & Cashew Korma Ingredients 30g ghee/butter 1 large onion finely chopped 1-2 green chillies chopped 1 tbsp finely grated ginger 1 tbsp finely grated garlic 300g pumpkin/butternut squash chopped small bite size pieces 3 tbsp ground almonds 1 tbsp ground coriander 2 tsp ground cumin 1 tsp garam masala 1/2 tsp turmeric powder 200g Greek yogurt 100ml water X 2 100g fresh green beans 125g frozen peas 100g Cashews 1 tsp brown sugar (optional) Salt Handful freshly chopped coriander Method 1. Melt the ghee/butter in a large non stick pan on a medium low heat and stir in the onions and a pinch of salt. Sauté for approx 10 mins then stir in the green chilli, sauté for another 5 mins until soft and turning golden, and then stir in the ginger and garlic and sauté for another few mins. 2. Stir in the pumpkin/squash and ground almonds for a couple of mins then add the ground spices. Stir through for a minute, then stir in the yogurt and 100ml of water. Cover and bring to a light simmer for 5 mins, then stir in the green beans (if you use frozen a beans, add with the peas). Cover again and simmer for another 15 mins, stirring every five mins or so. 3. Stir in the peas, cashews, sugar and another 100ml of water, cover and simmer for another 6-7mins. Check that the veg are cooked, season with salt to taste and finish with the fresh coriander. #veggies #indianfood #currynight #healthydinner #easyrecipes