4 cloves garlic, chopped
2-3 inches ginger, chopped
1 jalapeno, chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp turmeric
1 tsp cayenne
1/2 to 1 tsp salt (depending on your taste. we used just a little)
1 TBL olive oil
2 pounds root vegetables (we used 3 medium carrots, 6 small potatoes, and a large turnip) cut into bite-sized pieces
2 cups cooked lima beans
3-4 cups water
1/2 cup raw cashews
6 oz Greek-style coconut yogurt (or plain nondairy yogurt of your choice)
1/2 cup chopped fresh cilantro
Using an immersion blender or food processor, blend together onion, shallot, ginger, garlic, and jalapeno. Heat oil in a dutch oven, and saute onion mixture for 5-7 minutes, then add spices and cook another 3-4. Stir frequently.
Add the chopped vegetables and lima beans, cover everything with approximately 3.5 cups water (or enough to nearly cover). Bring to a boil, then reduce heat to medium or medium -low. Cook partially covered 30 minutes, or until all vegetables are tender.
While the korma simmers, toast the cashews in a small pan on medium heat. Set aside with chopped cilantro.
Cook uncovered for an additional 5 minutes, until the sauce has thickened, adding in the cashews and cilantro. Then turn the heat to low and stir in the coconut yogurt. Season with additional salt if needed.
Serve with coconut ginger rice!
Adapted from the Kitchenist via Nigel Slater.