Veggie Coconut Korma

Rich, creamy and a little spicy.

1 1/2 TBS Coconut oil
1 small onion diced

Cook until onion in coconut oil until transparent and add:
1 tsp minced ginger root
4 cloves minced garlic
1 red bell pepper chopped
2 carrots sliced or diced
1 small/med zucchini chopped or diced
5 or 6 mushrooms chopped
4 tsp curry powder
2 1/2 tsp cumin
1 1/4 tsp turmeric
 cardamom - start with 1/2 tsp - up to 1tsp. Some brands are stronger and can taste soapy.
1/4 tsp cayenne
1/8 tsp nutmeg
dash cloves

Cook until fragrant and add:
1 can full fat coconut milk
1 TBS salt
2 TBS sugar
1 1/2 cup cauliflower chopped in bitesized pieces
1/4 cup ground cashews

Simmer until cauliflower is tender and you are ready to serve. At the last minute add
1 cup frozen peas
Sprinkle with
chopped cilantro and serve with lime juice
cooked rice