RECIPE - "Vegetables Korma style"
- Asparagus
- A piece of zucchini
- A piece of pumpkin
- A red onion
- A carrot
- 5 green peppers
- 1 can coconut milk
- 1 glass of cashew nuts soaked previously minimum 4 hours
- Spices: Salt, crushed garlic, pepper, Provencal herbs, turmeric and paprika.
- Cut the vegetables and put them to cook with a little oil and salt in a saucepan over low heat, cover and look to avoid sticking, if necessary we can add a splash of water.
- In the mixer we put the coconut milk, the drained cashew nuts and the spices to the taste and we beat.
- We add the sauce to the casserole and we cook 5 minutes to medium-low fire. And ready to eat!
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