Lily Lin's Vegetable Korma

Lily Lin,s Vegetable Korma 

PART 1：

3 Tbsp avocado oil
600g onion, diced
40 g garlic, smashed
40 g ginger, sliced

PART 2：
2 Tbsp Indian curry powder
1 Tbsp garam masala
2 tsp cumin powder
1 Tbsp + 1 tsp coriander powder
1 Tbsp + 1 tsp turmeric powder
1 tsp fennel seeds
1/2 tsp cayenne pepper
8g dried chili, cut into segments
30g salt
20g palm sugar or coconut sugar

PART 3：
1kg tomatoes, chopped
400 ml vegetable broth

PART 4：
800 ml full-fat coconut milk

PART 5：
10g fresh curry leaves (dried is fine too)
4 dried bay leaves
900g potatoes, peeled and cut into chunks (weight after peeled)
600g carrots, cut into chunks with skin on
1000g cabbage, chopped

PART 6：
300g cashew cream (made from 100 g cashews + 200 ml water)
1/4 cup lemon juice

Steps：
Heat a pot and add avocado oil. Once the oil is hot, add the ingredients from PART 1 and sauté until golden. Then add the ingredients from PART 2 and continue sautéing until aromatic. Add the ingredients from PART 3 and stir well. Bring to a boil, then cover and simmer over low heat for 10 minutes. Let cool slightly, then blend in a Vitamix until smooth.

Pour the blended curry into a large pot. Add PART 4 and PART 5, bring to a boil, then reduce to a simmer and cook for 30 minutes until the potatoes and carrot are fully tender.

Once cooked, stir in PART 6. Mix well. 

Serve with:
Rice
Toasted cashews 
Cherry tomatoes 
Salad greens
Pickled onions
Fresh coriander
Chili flakes
Lime wedge