Veggie Korma Recipe using Curry Sauce

Prep time: 10 mins; Cook time: 15-20 mins; Serves 4-6

INGREDIENTS TO MAKE VEGETABLE KURMA:

• Steamed veggies (carrots, potatoes, green beans, cauliflower, etc. cut in 1" pieces) - 1.5 LBs
• Coconut milk - 1/2 cup
• Unsalted, unseasoned cashews - 10-12
• Salt (as per taste) - 1 to 1.5 tsp
  
• Flavor Temptations Veggie Korma Sauce  - 1
• Chopped cilantro (optional) - 2-3 stems

STEPS TO MAKE VEGGIE KORMA WITH CURRY SAUCE:

1. Soak Cashews for 1 hour. Grind cashews and coconut milk into a paste.
2. In a saucepan, combine sauce, cashew-coconut milk paste and salt. Cook covered on medium heat until well blended.
3. Add veggies, cook covered 8-10 minutes.
4. Uncover & simmer, adding little water if sauce is too thick.
5. Garnish with cilantro and serve hot with rice / naan bread.

SERVING SUGGESTIONS FOR VEGGIE KORMA:

Serve hot over bed of long-grained or naan bread

NOTE: if a garam masala spice pack is attached to the sauce, add it in step 4.