Vegetable Korma

• 1/4 cup cashew halves
• 1/4 cup boiling water
• 3 cloves garlic, peeled
• 1 (1/2 inch) piece fresh ginger root, peeled and chopped
• 3 tablespoons vegetable oil
• 2 bay leaves, crumbled
• 1 large onion, minced
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 4 to 8 red dried chile de arbol minced
• 2 bell peppers diced
• 6 to 8 mushrooms chopped
• 1/4 cup tomato sauce
• 1/2 cup heavy cream
• 1/2 cup plain yogurt

1. Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. set aside.
2. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in chopped all vegetables , and cook until soft, about 5 to 12 minutes. Mix in garlic/ginger season with coriander, garam masala, cumin, turmeric, and chili. and cook for about 5 minutes. Pour in tomato sauce Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
3. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
4. Stir the cashew mixture into vegetable mix Simmer for 15 minutes, stirring occasionally. then serve

cashew halves, boiling water, garlic, ginger root, vegetable oil, bay leaves, onion, ground coriander, garam masala, ground cumin, ground turmeric, bell peppers, mushrooms, tomato sauce, heavy cream, plain yogurt

Taken from www.epicurious.com/recipes/member/views/vegetable-korma-53108901 (may not work)