Korma Vegetable and Chicken

Korma Vegetable and Chicken (for the Crockpot)

Ingredients:

28oz unsweetened coconut milk (or almond)

6-7 Roma tomatoes pureed (28oz)

1 Heaping tablespoon minced garlic

2 Teaspoon minced ginger

2 Heaping tablespoon yellow curry powder

2 Teaspoon cumin

2 Teaspoon coriander

1 Teaspoon cayenne pepper

2 Tablespoon olive oil

1 Cup chicken broth

1/2 Cauliflower head, broken into pieces

4 Carrots, peeled and chopped

2 Cups frozen peas

1 Cup frozen green beans

1 Red and 1 green bell pepper, chopped and cubed

1/2 Large onion, diced into large chunks

2 Baked Chicken Breasts, cubed

1 Bunch cilantro

1 Teaspoon garam marsala (optional)

½ cup raw unsalted cashews (optional)

Directions:

• Add to the crock pot the following ingredients: coconut milk, tomatoes, cashews, garlic, ginger, curry powder, garam marsala, cumin, coriander, cayenne pepper, olive oil, and chicken broth.
• Mix these ingredients with an immersion hand blender until smooth or very thoroughly with a spoon.
• Add in the rest of the ingredients (except the cilantro) and mix them into the sauce with a spoon.
• Place the cilantro in a bunch on top of the other ingredients (do not mix in).
• Cover the crock pot and cook on low for 5 hours.
• Discard the cilantro