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This yummy korma only takes about 30 minutes to make. The ground cashews in the sauce add a sweet and nutty flavor which is very good. Either fish out the cardamom pods before serving or watch out for them - they are potent if you accidentally bite into one!

Ingredients

• 3/4 cup lightly salted cashews
• 2 Tablespoons vegetable oil
• 1/2 medium onion, chopped
• 5 green cardamom pods
• 2 summer squash, cut into half-moons
• 1 1/2 cups cut green beans
• 1 large tomato, cut into 1/2-inch cubes
• 1 clove garlic, minced
• 2 teaspoons garam masala
• 1 teaspoon red wine vinegar
• 1 1/2 cups plain yogurt
• Salt, to taste

Directions

In a blender grind 1/2 cup of the cashews. Don’t blend for too long or you will get cashew butter instead of ground cashews.

Heat oil in a skillet over medium heat. Add onions and cardamom pods and fry, stirring occasionally, for about 7 minutes or until golden.

Add ground cashews, squash, green beans, tomato, and garlic. Mix well and cook. After 4 minutes stir in 1/2 cup of water, cover and turn down to a simmer. Cook until the vegetables are tender, 15-20 minutes.

Turn off the heat and stir in the garam masala and mix well. Then add the vinegar and yogurt. Season with salt.

Serve over hot rice garnished with the extra whole cashews.

Yield: 4 servings